Currant crumble cake

Ingredients for 1 servings:

• 100 g butter, soft
• 120 g sugar
• 3 eggs
• 200 g flour
• 1 tsp baking soda
• 130 g yogurt
• ½ lemon(s), juice
• 1 dashes rum
• some fat for the mold
• 1 packet of vanilla pudding powder
• 500 ml milk
• 250 g currants
• 150 g flour
• 50 g sugar
• 40 g vanilla sugar
• 75 g butter, soft

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 15 minutes

crispy and fruity, for a small springform pan of 20 cm

First, beat the butter and sugar until light and fluffy, then add the eggs. Then add the flour, baking soda, and yogurt, mixing in alternately. Finally, stir in the lemon juice and rum. Pour the batter into a small, greased 20cm springform pan. Bake in a preheated oven at 170°C (top/bottom heat) for about 45-50 minutes. It’s best to use a skewer to check if the cake is cooked. Then let it cool on a rack. You may want to cut off the top of the cake to make it easier to spread the filling later. To do this, simply cut off the top of the cake with a long knife just below the rim. In the meantime, make the pudding. To do this, prepare one packet of vanilla pudding according to the package instructions with 500ml of milk and let it cool. Remove the stems from the fresh currants and wash them. For the crumble, combine all ingredients in a bowl and knead into crumbles using the dough hook of a hand mixer or simply by hand. Place the crumbles on a baking sheet lined with baking paper and bake for about 15 minutes at 165 degrees Celsius (325 degrees Fahrenheit) until golden brown. Combine all ingredients. Mix the currants into the pudding, then pour the pudding onto the cake base. Finally, sprinkle the crumbles on top.