Currant semolina quark cake

Ingredients for 1 servings:

• 200 g sugar
• 1 packet of vanilla sugar
• 125 g butter
• 4 eggs
• 1 packet of vanilla pudding powder
• 1 packet of baking powder
• 3 tbsp semolina, fine
• 1 kg quark
• 1 lemon(s), juice
• 250 g currants or sour cherries
• Margarine for the mold
• Breadcrumbs for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes

Beat the sugar, vanilla sugar, softened butter, and eggs together until fluffy. Mix the vanilla pudding and baking powder together and stir in. Then add the semolina and quark, as well as the juice of one whole lemon. Grease a springform pan and sprinkle with breadcrumbs. Remove the stems from the currants. Either add all the currants to the batter and then pour the batter and berries into the pan, or first pour the batter into the pan and scatter the currants over the top, allowing them to sink in. Bake in a preheated oven at 180-200°C (top/bottom heat) for about 1 hour on the lowest rack. Depending on the oven, bake for a further 10-15 minutes at 140°C; do the wooden skewer test. To prevent the cake from overcooking, cover with aluminum foil towards the end of the baking time. When the cake is done, sprinkle with powdered sugar. Tastes really good when lukewarm.