Crumble cake with currants

Ingredients for 1 servings:

• 400 g red currants, frozen, drained
• 40 g ground almonds
• 40 g hazelnuts, ground
• 280 g butter
• 280 g brown sugar
• 380 g flour
• 1 pinch of salt
• 2 tsp baking powder
• 2 bags of vanilla sugar
• 4 m.-sized eggs
• 60 ml milk
• some butter to grease the baking tin
• some breadcrumbs to sprinkle the baking tin
• some powdered sugar to dust the cake

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 20 minutes

Recipe from England

First, drain the frozen redcurrants thoroughly in a sieve overnight (very important to prevent the cake from becoming soggy during baking). Preheat the oven to 180°C. Using a mixer, combine the ground almonds and hazelnuts with 75g butter, 75g sugar, 1 sachet of vanilla sugar, and 75g flour until crumbly. Cream the remaining butter with the sugar, 1 sachet of vanilla sugar, and salt using a mixer until creamy, then beat in the eggs, one at a time, for 1 minute. Mix the remaining flour well with the baking powder and stir in in 3 batches, adding the milk as you go. Spread the batter into a greased and breadcrumb-coated springform pan (26cm diameter) and arrange the well-drained redcurrants on top. Spread the crumble evenly over the berry layer. Place the cake on the lowest shelf of the preheated oven and bake for 45 minutes. Then cover the cake with a piece of aluminum foil to prevent the crumb topping from overcooking and bake for another 20 minutes. Remove the cake from the oven and let it cool completely on a wire rack. Dust with a little sifted powdered sugar before serving.