Blackcurrant Butter Cake
Overview
This cake is my most commonly used recipe, with equal amounts of butter and cake flour, one egg, and a small amount of powdered sugar. It is very, very soft and has a flaky texture. It is a bit like a muffin and a bit like a soft pastry. How can I put it, it is a very, very delicious dessert. The amount I used is enough to make two 4-inch Hof cake molds. You can also use other molds, such as a 6-inch round mold or a muffin cup. You can try it, you will definitely fall in love with it!
Tags
Ingredients
Steps
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Soak blackcurrant raisins in warm water until soft, then remove and drain.
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Cut butter into small pieces and soften at room temperature.
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First use an electric mixer to beat the butter, then add the powdered sugar and continue to beat at low speed until the volume increases.
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Beat the eggs.
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Pour the eggs into the butter in 3 batches, beating each time with a whisk until the butter has completely absorbed the egg liquid and then add the next batch.
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Until the butter becomes larger in size and becomes fluffy and feathery. Don't beat it anymore to avoid water and oil separation.
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Combine the flour and baking powder and stir briefly.
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Then sift the flour into the butter.
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Use a rubber spatula to cut the flour and butter in half and mix evenly without any lumps of dry powder.
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This is an oven that can be preheated to 180 degrees. Then pour in the black currants and raisins, cut again and mix evenly. Do not cut in half too much to avoid gluten in the flour.
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Prepare two 4-inch Hough molds, and fill the molds with cake batter until they are 80% full. In the middle layer of the oven, set the upper and lower heat to 180 degrees and bake for 25 minutes.
