Marble cake with currants and meringue

Ingredients for 1 servings:

• 130 g butter
• 130 g sugar
• Pack of vanilla sugar
• 180 g flour (all-purpose)
• Pack of baking powder
• 3 eggs
• 1 tbsp rum
• 125 ml cream
• 1 tbsp cocoa
• 200 g currants, red, (currants)
• 2 egg whites (egg white)
• 100 g icing sugar (powdered sugar)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Beat the butter with the sifted sugar, vanilla sugar, and rum until fluffy. Gradually beat in the egg yolks. Mix the sifted flour with the baking powder and stir it into the yolk mixture alternately with the cream. Beat 3 egg whites until stiff peaks and fold in. Divide the batter and stir the cocoa powder into one half. Then fill a greased and floured loaf pan, alternating between the light and dark batter. Sprinkle with currants. Bake in a preheated oven at 180°C for about 40 minutes. Beat the egg whites until stiff peaks form and gradually add the icing sugar. Beat until stiff peaks form. Then spread this over the cake and return the cake to the oven for a short time to allow to brown slightly.