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Berlin Specialty Cake

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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.
  Sugar 100 Gram (1/2 Cup)
  Warm milk 100 Milliliter (Scant 1/2 Cup, 110 Degree / 43 Degree)
  Active dry yeast 1⁄2 Ounce (1 Package)
  All purpose flour 300 Gram (2 Cups)
  Butter 175 Gram (3/4 Cup)
  Eggs 3
  Lemon peel 1 , grated
  Dried currants 200 Gram (1 Cup, Generous)
  Semi sweet chocolate 6 Ounce (150 Gram)
  Pine nuts 1 Tablespoon

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.

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