Currant cake with sour cream

Ingredients for 1 servings:

• 250 g butter, soft
• 180 g sugar
• 5 eggs
• 1 pinch of salt
• 1 tsp lemon zest
• 300 g flour
• 150 g cornstarch
• 1 packet of baking powder
• 400 g sour cream
• 600 g currants
• 100 g almonds, chopped
• powdered sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Ingredients for one baking sheet (12 slices): Grease a baking sheet or line it with baking paper. Preheat the oven to 180°C (top/bottom heat). Beat the butter and sugar until fluffy, then gradually beat in the eggs, one at a time. Add the lemon zest and salt, then alternately add the flour mixed with the baking powder and cornstarch, and then the sour cream. Do not overmix the batter. Use a fork to remove the currants from the stalks. Spread the batter on the baking sheet, smooth it out, and top with the currants. It’s best to press the berries slightly into the batter. Sprinkle the chopped almonds on top. Bake the cake for about 45 minutes. If the top gets too dark, simply cover with aluminum foil. The cake can still be a little moist on the inside. Let it cool and dust with powdered sugar.