# Fourth Baking Contest and is Love to Eat Festival# Black Currant Butter Cake

# Fourth Baking Contest and is Love to Eat Festival# Black Currant Butter Cake

1. Soak the blackcurrant raisins in warm water in advance, then remove and drain the water.

2. Cut the butter into small pieces and soften at room temperature.

3. First use an electric whisk to beat the butter, then add the powdered sugar, and continue to beat at low speed until the volume is enlarged.

4. Beat the eggs.

5. Divide 3 times, pour the eggs into the butter, and beat each time with a whisk until the butter absorbs the egg liquid completely, and then add the next time.

6. Until the butter becomes bulky, it becomes fluffy and feathery. Don't hit it at this level to avoid separation of water and oil.

7. Mix the low flour and baking powder and stir a little.

8. Then sift the flour into the butter.

9. Use a rubber spatula to cut in half to mix the powder and butter evenly without dry powder particles.

10. This is the oven can be preheated 180 degrees. Then pour in the blackcurrant raisins, cut again and mix evenly, do not over cut in half, so as to avoid the flour gluten.

11. Prepare two 4-inch Hough molds, put the cake batter into the molds, 8 minutes full. In the middle of the oven, heat up and down, 180 degrees, and bake for 25 minutes.

Tips:

This amount can be used to make two 4-inch Hough cake molds, or it can be replaced with a 6-inch round mold. Muffin cups are also good.
When mixing the dough, use a rubber spatula to halve the flour and butter and mix well. Do not over-mix it to avoid the batter from becoming gluten and affecting the taste.
To make this cake feel crispy and soft, the amount of butter and flour must be equal, and the butter must be fully whipped to make it larger and fluffy.
The baking temperature and time depend on the situation of your own oven, so observe more.