French caramel tea cake with blackcurrants

You will love this moist and juicy tea cake with berries!

Recipe by:

yaninalady_desert

Ingredients

Tea cake

butter

75g

2.63oz

0.30cup

5tbsp

sugar

65g

2.28oz

0.26cup

4.36tbsp

whipping cream

70g

2.37fl oz

honey

12g

0.42oz

0.80tbsp

egg

2pc

flour

75g

2.63oz

0.30cup

5tbsp

baking powder

0.11oz

0.20tbsp

salt

pinch

frozen blackcurrants

140g

4.90oz

0.56cup

9.38tbsp

cornstarch

2tsp

french vanilla

Method

Melt the sugar in a saucepan; add the pieces of butter and hot cream. Stir in the honey, and let the caramel cool to room temperature.
Whip the caramel.
Whip the eggs separately.
Combine two masses using a spatula.
Mix the flour with baking powder and a pinch of salt.
Sprinkle the frozen berries with starch, and add to the dough.
Preheat the oven to 347F (175C).
Grease the mold with melted butter, pour the dough in it, and bake for 35 minutes.

Recipe source

Method

The leaven

Crumble the yeast into a bowl, grind it with sugar, and dilute with warm water.
Stir in the flour, cover the leaven with cling film, and set aside for 15 minutes in a warm place.

The dough

All the ingredients, except for butter, must be strictly at room temperature or slightly warmer (75-79F | 24-26C)!

Mix the milk and eggs, and beat with a submersible blender.
Cut the butter into 1*1cm (0.40*0.40 inch) cubes, and leave at room temperature just before kneading the dough.
Sift the flour into the mixer bowl, and pour the active leaven.
Start kneading the dough with the Hook attachment at a low speed, pouring the milk-egg mixture in a thin stream. Add the orange sugar, salt and spices. Without increasing the speed, knead the dough for at least 10 minutes.
Next, gradually add the butter cubes to the dough, continuing kneading at a low speed. When the butter combines with the dough (the dough is still heterogeneous, sticky and stretching behind the hook, but the pieces of butter are no longer visible in it), increase the speed to medium (! not higher !), and keep kneading for another 12-15 minutes .
Periodically stop the mixer for 10-15 seconds, remove the dough from the hook, and knead by hand. A minute before the end of kneading, add the candied fruits (if you wish).
Knead the dough by hand, gathering it into a ball. Put it back into the bowl, cover with cling film, and leave in a warm place for 2-3 hours. The dough should rise very well. Knead the risen dough a little with your hands.

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