Berlin Specialty Cake
|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)|
|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.