Currant – Vanilla – Bundt Cake

Ingredients for 1 servings:

• 220 g butter
• 220 g sugar
• 2 tbsp vanilla sugar
• 1 pack of pudding powder (vanilla)
• 1 small bottle(s) of flavoring (liquid vanilla flavoring)
• 4 eggs
• 2 tbsp rum
• 350 g flour
• 1 packet of baking powder
• 250 ml whipped cream
• 300 g currants (currants). shredded
• Currants, (redcurrants)
• Meringue(s) dipped in chocolate

Instructions

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

Cream the butter with the sifted sugar, vanilla sugar, vanilla essence, and rum until very fluffy. Gradually beat in the egg yolks. Slowly stir the whipped cream into the yolk mixture. Beat the egg whites until stiff peaks form. Combine the flour, baking powder, and vanilla pudding powder, sift, and fold into the batter alternately with the beaten egg whites. Dust the currants with flour and add to the batter. Pour the batter into a greased and floured Bundt cake pan and bake in a preheated oven at 180°C for about 60 minutes. Cover the cake with foil three-quarters of the way through the baking time. Let the Bundt cake cool, turn it out, and decorate with currants and meringue as desired.