Currant cake with sour cream

Ingredients for 20 servings:

• 500 g currants
• 180 g butter
• 210 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 6 eggs
• 350 g flour
• 150 g almond(s), ground
• ½ pack of baking powder
• 200 g sour cream

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Rinse the berries, pat dry, and remove them from the stalks. Frozen currants can also be used instead. Beat the butter, 180g sugar, vanilla sugar, and salt until light and fluffy. Once the sugar has dissolved, gradually add 4 eggs. Sprinkle 1 tablespoon of flour over the berries. Mix the remaining flour with the almonds and baking powder and fold into the butter, sugar, and egg mixture. Grease a baking tray and preheat the oven to 180°C. Spread the batter onto the tray. Arrange the berries on top. For the glaze, separate 2 eggs. Mix the egg yolks with 30g sugar and sour cream. Beat the egg whites until stiff and fold in. Pour the mixture over the berries. Bake the cake for about 40 minutes.