Creamy currant crumble cake

Ingredients for 1 servings:

• 250 g flour
• 15 g yeast
• 50 ml milk, lukewarm
• 2 tbsp sugar
• 100 g yogurt
• 125 g butter
• 1 tsp salt
• 4 eggs, separated
• 125 g sugar
• 200 g cream cheese
• 1 pack of pudding powder, vanilla or cream
• 400 g yogurt
• 200 g crème fraîche
• 500 g currants
• 100 g flour
• 50 g sugar
• 75 g butter
• 3 tbsp hazelnuts, sliced

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Yeast shortcrust pastry with creamy currant filling and crispy crumb topping

For the dough, first sift the flour into a bowl and make a well in the center. Crumble in the yeast, add the sugar, and pour in the milk. Using a fork, mix with a little flour from the edges to form a pasty pre-dough. Cover and let rise for about 15 minutes. Then add the yogurt, the butter in pieces, and the salt. Knead everything into a very soft dough (it will still be sticky!). Re-cover and refrigerate for about 1 hour. Grease a 26 cm springform pan and also refrigerate. In the meantime, you can hull the currants and remove them from the stalks. Once the dough has risen for an hour, line the prepared springform pan with them. This should create a rim of about 4 cm. Return to the refrigerator. Preheat the oven to 180°C (top/bottom heat). Beat the egg whites with a pinch of salt until stiff peaks form, gradually add 50 g of the sugar, and continue beating until stiff peaks form. Set aside. Then beat the egg yolks with the remaining sugar until creamy. First, stir in the cream cheese and pudding mix, then the yogurt and crème fraîche. Finally, fold in the beaten egg whites and currants. Pour onto the prepared cake and bake in the preheated oven for about 30 minutes. Meanwhile, for the crumble, mix the flour, sugar, and cinnamon (optional). Add the butter in pieces and crumble everything with a knife, your fingers, or using a hand mixer. Mix in the hazelnut flakes. Spread the crumble on the pre-baked cake and bake for another 30-40 minutes.