Redcurrant foam slices

Ingredients for 1 servings:

• 300 g sugar
• 1 packet of vanilla sugar
• 6 egg yolks
• 6 tbsp water, lukewarm
• 500 g flour
• 1 packet of baking powder
• 1 pinch of salt
• 1 pinch of cinnamon
• 100 g butter, melted
• 5 tbsp rum
• 5 tbsp milk, maybe more
• 600 g currants
• 6 egg whites
• 400 g sugar
• 1 packet of vanilla sugar
• 1 lemon(s), untreated, zest
• Grease for the tray
• Flour for the baking sheet

Instructions

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

Currant cake made from sponge mixture, for one baking tray (30 x 40 cm)

Beat the egg yolks, water, sugar, and vanilla sugar until thick and foamy. Combine the flour, baking powder, salt, and cinnamon, sift it over the egg yolk mixture, and fold it in. Then stir in the butter, rum, and milk. Add enough milk to make the mixture easy to spread. Spread this mixture onto a greased and floured baking sheet. Bake in a preheated oven at 190°C for about 20 minutes until light brown. In the meantime, beat the egg whites with sugar, vanilla sugar, and lemon zest until thick and foamy. Fold in the washed and stemmed currants. Spread this foam over the cake and bake again at 190°C for about 20 minutes until light golden. I use the middle rack and top/bottom heat for both baking processes. But this will certainly vary depending on the oven. This is by far my favorite currant cake!