Urmeli's creamy currant chocolate crumble cake

Ingredients for 1 servings:

• 250 g flour
• ½ pack of baking powder
• 1 pinch of salt
• 20 g cocoa
• 120 g butter
• 120 g sugar
• 1 large egg(s)
• 275 g currants, red
• 100 g butter
• 100 g sugar
• 2 ½ tbsp vanilla sugar
• 3 m.-sized eggs
• 500 g low-fat curd cheese
• 1 dashes lemon juice
• ½ pack of cream pudding powder
• ½ pack vanilla pudding powder (bourbon vanilla)

Instructions

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

fruity, with creamy quark filling and crispy chocolate sprinkles

Line the bottom of a 26 cm springform pan with paper, then grease and flour it. Preheat the oven to 180°C (top and bottom heat). For the pastry, mix the flour with the baking powder, cocoa powder, and salt in a bowl. In a sufficiently large bowl, cream the butter and sugar until creamy. Add the egg and mix in. Stir in the flour mixture and mix the mixture into crumbles. Press about half of the crumble mixture into the pan to form the base. The best way to do this is to spread the dough on the base, then place cling film on top and roll out evenly with a rolling pin. Then press up a rim about 3 cm high. Refrigerate the pan and the remaining crumble mixture until ready to use. For the filling, loosen the currants from the stalks with a cake fork. Melt the butter slightly in the microwave. Mix the butter with the sugar and vanilla sugar. Add the eggs, one at a time, and mix in as well. Add the quark, lemon juice, and custard powder and mix everything into a smooth mixture. Spread the quark mixture over the base, distribute the currants evenly over the top, and top with the remaining crumb topping. Bake the cake on the middle rack for about 45-50 minutes. Let the cake cool in the pan for a good 60 minutes, then remove the pan and let the cake cool completely. If you don’t want any leftovers, you can use just one type of custard powder.