Berlin Specialty Cake Recipe
An aficionado of berlin specialty cake guarantees that this berlin specialty cake recipe will addict you to it in minutes. This german berlin specialty cake is a delicious dessert . Fruits is the key ingredient in berlin specialty cake. It would be a sin to not try this sinfully delicious berlin specialty cake recipe.
Ingredients
Yeast Dough:
1/2 cup (100 g) sugar
Scant 1/2 cup (100 ml) warm milk (110°F, 43°C)
1 pkg. active dry yeast
2 cups (300 g) all-purpose flour Pinch of salt
3/4 cup (175 g) butter
3 eggs
Grated peel of 1 lemon
Generous 1 cup (200 g) dried currants
Frosting:
4 to 6 oz. (100 to 150 g) semisweet chocolate
1 tablespoon pine nuts
Directions
To make yeast dough, stir 1 teaspoon sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour, remaining sugar and salt into a large bowl.
Melt butter; cool slightly.
Lightly beat butter, eggs and lemon peel into yeast mixture.
Pour into flour mixture, combining to make a dough.
Beat dough until it bubbles.
Cover and let rise in a warm place 30 to 40 minutes.
Grease an 8- to 9-inch (20- to 23-cm) kugelhopf pan and sprinkle with fine breadcrumbs.
Preheat oven to 350°F (180°C).
On a lightly floured surface, knead currants into dough.
Place dough in prepared pan.
Bake 50 to 60 minutes or until a skewer inserted near center comes out clean.
Remove from pan; cool on a rack.
To make frosting, melt chocolate in a double boiler on low heat.
Pour over cake to cover it completely.
Sprinkle with pine nuts while chocolate is soft.
Let stand until chocolate is firm.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour, remaining sugar and salt into a large bowl.
Melt butter; cool slightly.
Lightly beat butter, eggs and lemon peel into yeast mixture.
Pour into flour mixture, combining to make a dough.
Beat dough until it bubbles.
Cover and let rise in a warm place 30 to 40 minutes.
Grease an 8- to 9-inch (20- to 23-cm) kugelhopf pan and sprinkle with fine breadcrumbs.
Preheat oven to 350°F (180°C).
On a lightly floured surface, knead currants into dough.
Place dough in prepared pan.
Bake 50 to 60 minutes or until a skewer inserted near center comes out clean.
Remove from pan; cool on a rack.
To make frosting, melt chocolate in a double boiler on low heat.
Pour over cake to cover it completely.
Sprinkle with pine nuts while chocolate is soft.
Let stand until chocolate is firm.
