Upper Lusatian sponge cake with goose fat

Ingredients for 1 servings:

• 100 g goose fat
• 75 g sugar
• 1 tsp vanilla sugar
• 2 eggs
• 1 pinch of salt
• 2 tbsp brandy
• 200 g flour
• 1 tsp baking powder
• 1 tbsp cornstarch
• 3 tbsp milk
• 120 g currant jelly
• 1 tbsp almonds
• 1 tbsp oat flakes

Instructions

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

Whisk the goose fat with the sugar and vanilla sugar until fluffy. Gradually add the eggs. Then add the salt and brandy. Sift the flour, baking powder, and cornstarch and add to the batter along with the milk. Briefly mix in with a mixer on low speed or by hand with a whisk until the flour is no longer visible. Pour the batter into a greased loaf pan. Bake in an oven preheated to 200°C (top/bottom heat) for approx. 20-30 minutes. Do the skewer test. In the meantime, toast the almonds and oats in a dry, dry pan (hazelnuts are also a good alternative). Then chop the almonds slightly. Gently warm the blackcurrant jelly and mix with the almonds and oats. Remove the cake from the oven and let it rest for 10 minutes. Spread the jelly over the cake and sprinkle with powdered sugar. Note: For a Bundt cake pan, use double the amount of ingredients and the baking time is extended to approx. 50 minutes.