Ingredients

Cake

340 g type 500 wheat flour
180 g (3) eggs
250 g PROSPONA blackcurrant jam with whole fruit
220 g sugar
32 g vanilla sugar
3 g (1 tsp) cinnamon
3 g (1 tsp) cocoa
3 g (1 tsp) baking soda
250 ml milk
110 ml oil 


Method

Cake
Mix all ingredients thoroughly together with a mixer. Transfer the cake batter to a tin size 28x13cm, greased and dusted with breadcrumbs. Bake at a temperature of 180º C for around 40 minutes. The cake can also be cut in half and spread with whipped cream.

Decoration

Cover the cooled cake with chocolate cake covering, then lay on a pattern of angelica, candied cherries or slices of orange peel cut into strips.
When topped with chocolate cake covering, the cake can also be sprinkled with a mixture of citrus peels or orange rind.