Refreshing currant cream cake

Ingredients for 1 servings:

• 125 g flour
• 125 g almond(s), ground
• ½ tsp baking powder
• 120 g sugar
• 1 pinch of salt
• 1 egg(s)
• 125 g butter or margarine
• 500 g currants, red
• 100 g jelly (currant jelly), red
• 2 cups whipped cream
• 1 packet of vanilla sugar
• possibly mint, if available
• Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix the flour, almonds, and baking powder. Add 100g of sugar and salt. Knead in the egg and fat in flakes. Cover the dough and chill for about 30 minutes. In the meantime, wash the currants and drain well. Strip all but a few of the berries from the stalks for decoration. Roll out the dough between two layers of cling film and place in a greased springform pan (approx. 28cm Ø). Bake in a preheated oven (electric oven: 200°C / fan oven: 175°C / gas mark 3) for about 20 minutes. Heat the currant jelly. Turn the cake base out onto a wire rack and allow to cool. Spread the jelly over the base. Spread 1/3 of the currants on top. Whip the cream with the vanilla sugar until stiff peaks form. Fold in the remaining currants. Spread the cream and currants loosely over the base. Roll the berries in the remaining sugar and place them on the cake. Garnish with mint.