Currant cream cake

Ingredients for 1 servings:

• 5 egg yolks
• 3 tbsp water
• 100 g sugar
• 1 packet of vanilla sugar
• ½ lemon(s), grated peel, untreated
• 5 egg whites
• 1 pinch of salt
• 100 g flour
• Fat for the mold (the bottom of it)
• 250 ml sour cream
• 600 ml whipped cream, chilled
• 9 sheets of gelatin
• 1 lemon(s), juice
• 200 g currants
• 150 g sugar
• 100 g jam (blackcurrant)
• 200 ml whipped cream, chilled
• 2 tsp cream stiffener
• 100 g currants (stalks)

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Cooking/baking time approx. 30 minutes; Total time approx. 6 hours 30 minutes

For the sponge cake, beat the egg yolks with the water until frothy. Add the sugar, vanilla sugar, and lemon zest and beat for about 3 minutes until thick and creamy. Beat the egg whites with a pinch of salt until stiff peaks form. Pour the egg whites onto the egg yolk mixture and sift the flour over it. Using a whisk or wooden spoon (not a mixer), carefully fold everything into the egg yolk mixture. Notes: Do not overmix the ingredients, as this will cause the egg whites to collapse and prevent the sponge from rising. The sponge mixture must also be baked immediately after preparation to prevent it from collapsing! Grease the base of a 26 cm springform pan and line it with baking paper (do not grease the edges!), pour in the mixture, and smooth it down. Bake the sponge cake in a preheated oven on the middle rack at 170°C (top/bottom heat) for about 30 minutes. A skewer test is recommended! After baking, loosen the sponge from the edge with a thin, sharp knife and turn out onto a wire rack lined with baking paper. Loosen and remove the springform pan base, remove the baked-on baking paper, and allow the sponge to cool completely. For the cream, soak the gelatine in cold water for 10 minutes. Sort and wash the currants and heat them in a saucepan with 150g of sugar and the juice of one lemon, stirring constantly. Dissolve the well-squeezed gelatine in it. Remove from the heat, allow to cool, and stir in the sour cream. Whip the well-chilled whipped cream until stiff and fold it in. Cut the cooled cake base in half horizontally, then place the bottom half on a cake plate and place a cake ring or the cleaned springform pan rim around it. Spread the sponge base with the currant jam, spread half of the currant cream on top, place the second layer of pastry on top of the filling, and cover with the remaining cream. Refrigerate the cake for at least 4 to 5 hours. Loosen and remove the cake ring or springform pan with a knife. Whip the well-chilled whipped cream with cream stiffener according to the package instructions until stiff peaks form. Pipe rosettes onto the cake and decorate with sugar-coated currant sprigs.