Currant mascarpone curd cake

Ingredients for 1 servings:

• 200 g flour
• 150 g butter
• 2 eggs
• 100 g powdered sugar
• 2 cl rum
• 1 pinch of salt
• 500 g quark
• 250 g mascarpone
• 4 eggs
• 1 pack of pudding powder (semolina pudding powder)
• 4 packets of vanilla sugar
• 500 g currants
• 2 tbsp sugar
• 2 tbsp raw cane sugar
• 2 tbsp sugar
• 1 pack of vanilla sugar (bourbon)

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

tastes fruity and vanilla

Preheat oven to 170°C (350°F). Line a 26cm baking pan with baking paper. Rinse the currants, pat dry, and remove the stalks. Place in a bowl, mix with 2 tablespoons of sugar, and set aside. Make a shortcrust pastry from the flour, butter, eggs, powdered sugar, rum, and a pinch of salt and fill the pan lined with baking paper. Pull the edges up by about 2-3 cm and refrigerate for 30 minutes. Separate 4 eggs. Beat the egg whites until stiff peaks form and chill. Make a creamy mixture from the quark, mascarpone, 4 egg yolks, semolina pudding powder, and vanilla sugar. Fold in the beaten egg whites, then add the currants and carefully mix into the cream. Pour everything into the pan, spread evenly, and smooth down. Finally, mix 2 tablespoons each of raw cane sugar and sugar with a packet of bourbon vanilla sugar and sprinkle over the top. Bake at 170°C fan-assisted oven for approximately 50 minutes. Turn off the oven and let the cake cool in the oven. Once cooled, remove from the tin, remove the baking paper, and cut into 12 slices.