Redcurrant-Lingonberry-Sheet Cake

Name: Redcurrant-Lingonberry-Sheet Cake
Prep time: 45 min
Cook time: 160 min
Total time: 205 min
Yield: 12 Servings
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

This Thermomix® recipe for Redcurrant-Lingonberry-Sheet Cake is ready in 3 h 25 min and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This redcurrant-lingonberry-sheet cake is a fruity-tart taste experience that is especially enjoyable in summer. I like to bake it when I'm expecting visitors because it can be prepared well in advance and tastes good both warm and cold. The combination of the slightly tart redcurrants and lingonberries makes it a special cake that is not too sweet. The dough is light and airy, 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

Put 150 ml milk into 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 stage. 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 a little 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

Thoroughly wash 200 g redcurrants and 200 g lingonberries 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.