Currant cake with white chocolate sprinkles by Sarah

Ingredients for 1 servings:

• 200 g white chocolate with coconut flakes
• 450 g butter
• 275 g sugar
• 625 g flour
• 50 g almond(s), ground
• 500 g currants (red, white and black)
• 1 packet of vanilla sugar
• 1 pinch of salt
• 5 eggs
• 1 packet of baking powder
• 300 g sour cream
• Fat, for the tray

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Cut the chocolate into small pieces. Using the dough hook on a hand mixer, combine 200g butter, 125g sugar, 250g flour, and almonds to form crumbles. Stir in 100g chocolate and chill. Carefully wash, trim, and drain the currants. Cream together 250g butter, 150g sugar, vanilla sugar, and salt. Stir in the eggs one at a time. Mix 375g flour and baking powder. Briefly stir in the mixture alternately with the sour cream. Stir in the remaining chocolate. Spread the batter onto a greased 32 x 40cm baking tray. Distribute the berries on top. Cover with crumbles. Bake in a preheated oven (175°C/350°F, fan oven: 150°C/300°F, gas mark 2) for about 30 minutes. Let cool, cut into pieces, and serve fresh.