Chocolate quark cream sponge cake with white currant

Ingredients for 2 servings:

• 3 eggs
• 100 g sugar
• 2 tbsp vanilla sugar, real, homemade
• 90 g spelt flour type 1050, alternatively type 630
• 1 pinch of cream of tartar baking powder
• 350 g quark
• 60 ml cream
• 30 g sugar, or amount to taste
• 30 g chocolate sprinkles, or amount to taste
• 350 g currants, white, approx.
• Sugar if they are too sour
• ¼ liter of water
• 1 pack of cake glaze
• 2 tbsp sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Separate the eggs. Beat the egg whites until stiff. In a separate bowl, beat the egg yolks until frothy, stirring for a long time. Add the sugar and vanilla sugar. Mix the flour and baking powder together, sift them on top, and fold them in loosely with the egg whites. Bake the cake in a springform pan at 180 degrees Celsius for 10 minutes. Once the cake has cooled, mix the cream together using the specified ingredients and season to taste. If desired, place a ring around the sponge cake and spread the cream on the sponge cake. Stem the currants and arrange them on the cream. Cook the icing according to the package instructions and pour it over the currants. Allow the cake to cool completely before serving.