Rye cake with black currant

Description

Again cupcake with blackcurrant, now rye flour )))the Aroma in the apartment when baking spread mind-blowing... why it smelled like hot chocolate... but in recipe there is cocoa... the cupcake turns out a crispy crust and soft middle bit... the First time I bake with rye flour, and it just captivated me!

Ingredients

Rye flour

130 g
Flour

130 g
Sour cream

200 g
Milk

200 ml
Leavening agent

1 tsp
Chicken egg

2 piece
Vegetable oil

6 Tbsp
Sugar

150 g
Salt

0.5 tsp
Black currants

200 g
Lemon juice

1 Tbsp

Cooking

Eggs+sugar+salt=beat with a mixer thoroughly. Pour in vegetable oil. Again beat with a mixer.

To connect sour cream and milk. Stir until smooth. Pour in the egg mixture. Stir.

Wheat flour, baking powder and rye flour sift through a sieve into the egg-sour cream mixture. Add the lemon juice. Stir as it should.

Currants to get out of the freezer.

Currants are frozen, pour in the batter, and stir. Pour the batter with the berries in a greased baking sheet. Put in a preheated 180 degree oven for 50 minutes. While the cake was baking, the aroma was incredible... again, smelled the hot cocoa with milk...