Currant buttermilk cake

Ingredients for 1 servings:

• 500 g currants, cleaned, washed, well drained
• 100 g butter
• 150 g hazelnuts, chopped
• 100 g sugar
• 100 g cream
• 200 g butter
• 200 g sugar
• 4 eggs
• 200 g flour
• 150 g cornstarch
• 1 tbsp baking powder
• 150 ml buttermilk

Instructions

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

First, make the topping. Bring 100g of butter, hazelnuts, 50g of sugar, and cream to a boil in a suitable saucepan, stirring constantly. Then remove from the heat and let cool. Put the 200g softened butter and 200g sugar in a bowl and beat until light and fluffy. Gradually add the eggs, beating each one for about 2 minutes. Mix the flour, cornstarch, and baking powder well, then add them alternately to the egg mixture with the buttermilk to make a batter. Place the batter on a prepared baking sheet and spread evenly. Spread the prepared currants and then the butter and hazelnut mixture over them. Bake in a preheated oven at 175°C (top/bottom heat) for about 35 minutes. Let the cake cool completely. Best enjoyed fresh.