Cassis cake with black currants

Ingredients for 1 servings:

• 100 g hazelnuts, ground
• 300 g biscuits or sponge cake or gingerbread
• 150 g butter
• 50 g sugar
• 250 g quark
• 200 g cream
• 200 g sour cream
• 150 g sugar
• 800 g currants, black
• 3 packs of gelatin powder
• 1 pack of cake glaze, color of your choice
• 4 tbsp, heaped powdered sugar
• 100 ml egg liqueur
• 2 eggs
• 60 g sugar
• 40 g flour
• 40 g cornstarch
• 1 pinch of baking powder
• 1 packet of vanilla sugar
• 10 g vanilla pudding powder
• 1 tbsp water

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 20 minutes

For a 26 cm springform pan, makes 12 pieces

To prepare the small sponge cake base, line a 20 cm baking pan with baking paper. Separate the eggs and beat the egg whites with half the sugar until stiff peaks. Beat the egg yolks with the other half of the sugar, the vanilla sugar and a spoonful of water until fluffy and then fold in the beaten egg whites. Mix the flour with the cornstarch, baking powder and vanilla pudding powder, sift it into the egg mixture and carefully fold it in. Pour the resulting batter onto the baking paper in the baking pan and let it spread out evenly. To prevent the sponge cake from becoming too dry, bake in a preheated oven at 180 °C for 20 minutes. Cover and allow to cool completely, then carefully remove from the baking paper. To prepare the base in the 26 cm baking pan, melt the butter slightly (not too warm). Grind the biscuits or whatever you want to use very well and mix it with the sugar. Mix in the ground hazelnuts and melted butter, stir well, and pour into the baking dish lined with baking paper. Press down firmly and refrigerate for about 30 minutes to set. For the filling, cook the currants and pass them through a sieve, reserving the juice, allowing it to cool, and setting aside 100 ml. Whip the heavy cream, mix the sour cream and quark with the sugar, then add the heavy cream and mix everything well again. Dissolve the gelatine according to the instructions and stir the maximum amount of the reserved juice into the quark mixture. Fold in the dissolved gelatine. Pour this mixture onto the base, which has now cooled and set in the refrigerator, and return everything to the refrigerator for about 2 hours. Now that the sponge cake has cooled and is removed from the baking paper, level it out if necessary. In any case, carefully trim off the caramelized surface. The base needs to be no thicker than 10-12 mm. Now dilute the reserved 100 ml of juice with approx. 50 ml of water (the instructions say 125 ml, but since blackcurrants have a high pectin content, you can use a little more water). Bring to the boil with the sachet of cake glaze and sugar as directed. I did use a little more sugar, however, as the blackcurrants are quite acidic. Allow the cake glaze to cool slightly. Then spread a thin layer on top of the set quark layer, place the sponge cake in the middle, and pour the rest of the cake glaze around the edge until it reaches the height of the sponge cake. Place in the refrigerator and allow to set. Mix the eggnog with the powdered sugar until lump-free and coat the sponge cake. Makes 12 pieces.