Currant berry compote and sour cream cake

Ingredients for 1 servings:

• 1 sponge cake
• 5 sheets of white gelatin
• 500 ml sour cream
• 150 g sugar
• 1 lemon(s), zest and juice
• 200 ml whipped cream
• 4 tbsp cornstarch
• 250 ml juice of your choice, red
• 500 g currants
• 2 tbsp sugar
• some currants, fresh, for garnishing
• 5 mint leaves for garnishing

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 45 minutes

Place a cake ring around the sponge cake base. Soak the gelatine, then dissolve it in a small saucepan while it is still dripping wet. Stir in the sour cream, sugar, lemon zest, and lemon juice. Whip the whipped cream until stiff and fold in. Chill the cream briefly, then spread it on the base and smooth it out. Refrigerate the cake for about 3 hours. Mix the cornstarch with 4 tablespoons of the juice. Bring half of the berries to a boil with the remaining juice and sugar. Stir in the mixed cornstarch and bring to a boil again briefly, then add the remaining berries. Cool the mixture and spread it on the cream layer. Chill for another 60 minutes. Remove the cake ring and serve garnished with fresh berries and mint leaves.