Currant cake

Ingredients for 1 servings:

• 6 eggs, separated
• 250 g sugar
• 250 g hazelnuts
• ½ pack of baking powder
• 50 g dark chocolate
• 2 cups of cream
• 2 cups sour cream
• 7 sheets of gelatin
• Cold water for soaking
• 500 g currants
• e.g. powdered sugar
• Fat for the mold
• Cake glaze, red

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 15 minutes

summery refreshing, makes about 12 pieces

Beat the egg whites until stiff, then beat the egg yolks with the sugar until creamy white. Grind the hazelnuts and chocolate not too finely – the batter will be more rustic – and fold them into the two egg mixtures along with the baking powder. Pour the batter into a greased springform pan. Bake in a preheated oven at 180°C (convection oven) for about 30–45 minutes, then test with a toothpick. Then let it cool. Soak the gelatin in cold water, squeeze out the excess water, and melt it gently. I do this in the microwave using the defrost setting. Keep an eye on the gelatin, as it melts quite quickly. Set the gelatin aside and let it cool slightly. Meanwhile, whip the cream until stiff and puree the currants. You can also strain them, if you like. Combine the sour cream and currants and fold in the cream. Season to taste with powdered sugar. Depending on the sweetness of the berries, you might want to start with 2-4 tablespoons and then taste again. Add the currant mixture to the gelatin a spoonful at a time, stirring constantly to prevent it from curdling. Place a cake ring around the base and spread the mixture over the base. Let it set in the refrigerator. Decorate with red glaze, if desired.