Redcurrant-Lingonberry-Sheet Cake

Name: Redcurrant-Lingonberry-Sheet Cake
Prep time: 45 min
Cook time: 160 min
Total time: 205 min
Yield: 12 Portionen
Ingredients: 150 ml Milk; 0.5 cube Yeast; 150 g Sugar; 1 Prise(n) Salt; 450 g Wheat flour Type 405; 60 g Butter; 200 g Redcurrants; 200 g Lingonberries

Cake

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Cook Time

3 h 25 min

Servings

Difficulty

Medium

Prep Time

45 Min

Description

This redcurrant-lingonberry sheet cake is a fruity-tart taste experience that is especially enjoyable in the summer. I like to bake it when I expect visitors, because it is easy to prepare and tastes good both warm and cold. The combination of the slightly sour redcurrants and lingonberries makes it a special cake that is not too sweet. The dough is loose and light, and the lattice pattern gives it a rustic look. A dollop of cream or vanilla ice cream goes perfectly with it. The preparation is a bit time-consuming, but the result is definitely worth it!

Ingredients (8 ingredients)

150 ml Milk
0.5 cube Yeast
150 g Sugar
1 Prise(n) Salt
450 g Wheat flour Type 405
60 g Butter
200 g Redcurrants
200 g Lingonberries

Preparation (8 steps)

Heat milk and dissolve yeast

Thermomix® Setting

2 min/99°F/Speed 2, 10 sec/Speed 3 37

Add 150 ml milk to the mixing bowl and heat for 2 min./37°C/speed 2. Then crumble in 0.5 cubes of yeast and dissolve for 10 sec./speed 3.

120

Prepare pre-dough

Thermomix® Setting

20 sec/Speed 4

Add 50 g sugar, 1 pinch of salt and 150 g wheat flour Type 405 (⅓ of the flour) and mix for 20 sec./speed 4. Close the mixing bowl and let the dough rise in a warm place for 60 minutes.

Melt butter

Melt 60 g butter in a saucepan on the stove and let it cool briefly.

Knead main dough

Thermomix® Setting

3 min/Kneading speed

Add the remaining 300 g wheat flour Type 405 and the cooled, melted butter to the pre-dough in the mixing bowl and knead for 3 min./kneading setting. Close the mixing bowl and let the dough rise again in a warm place for 60 minutes.

180

Roll out dough and prepare pie dish

Roll out the dough on a floured work surface slightly larger than a pie dish. Grease a pie dish and place the dough in it. Roll out the remaining dough again and cut into strips.

Prepare berries

Wash 200 g redcurrants and 200 g lingonberries thoroughly and mix with the remaining 100 g sugar in a bowl.

Cover cake and create lattice pattern

Spread the berries on the dough in the pie dish and create a lattice pattern from the remaining dough. Let the cake rise in a warm place for 20 minutes.