Currant Bundt Cake

Ingredients for 1 servings:

• 250 g butter, soft
• 6 m.-sized eggs
• 230 g sugar, fine
• 1 packet of vanilla sugar (bourbon vanilla)
• 1 pack flavoring (lemon flavor)
• 1 pinch of salt
• 330 g wheat flour
• 50 g cornstarch
• 1 pack of cream of tartar baking powder
• 1 tsp, leveled baking soda
• 100 g natural yogurt, 3.5% fat
• 200 g currants, red
• 1 tbsp flour, for dusting the currants
• 150 g powdered sugar
• some lemon juice with water, for the glaze
• some currant stalks for garnish

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with yogurt

Remove the stems from the currants, wash, drain, and set aside. Cream the softened butter with the sugar, vanilla sugar, and salt in a food processor until very fluffy. Then beat in the eggs, one at a time, and stir in the lemon flavoring. Continue beating until a creamy consistency is reached. Mix the sifted flour, cornstarch, baking powder, and baking soda, then stir them alternately with the yogurt into the foam mixture. Grease a Bundt cake pan and sprinkle with breadcrumbs. Pour in about 2/3 of the batter, spread the drained, floured berries on top, and cover with the remaining batter. Bake the cake in a preheated oven at 180°C (top/bottom heat) for 1 1/4 hours until golden brown (test with a skewer). After baking, open the oven door and let the cake rest for a while. Then let it cool on a wire rack for 20 minutes and turn out. Cover with powdered sugar and lemon glaze and garnish with a few freshly picked currant stems. It can also be dusted with powdered sugar.