Currant cake

Ingredients for 1 servings:

• 20 g yeast, fresh
• 100 ml milk, lukewarm
• 450 g flour
• 70 g sugar
• 1 lemon(s), grated peel (or lemon flavoring)
• 2 m.-sized eggs
• 100 g butter or margarine, soft
• 3 tbsp cream, liquid
• 450 g currants, red, prepared
• 80 g sugar
• 1 tbsp pudding powder (vanilla)
• 1 m.-sized egg(s)
• 200 g sour cream
• 60 g cream, liquid
• 100 g cream, whipped
• 30 g chocolate shavings (white chocolate shavings)
• Lemon balm
• e.g. powdered sugar
• Grease for the tray
• Flour for the baking sheet

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Yeast cake with sour cream topping from the tray

Crumble the yeast into the lukewarm milk and dissolve. Mix the flour, sugar, and lemon zest. Add the eggs, softened butter, and cream. Mix with the yeast milk and knead into a smooth dough (about 3 minutes with a mixer). Cover and let rise for about 45 minutes at room temperature or longer. Meanwhile, prepare the currants and mix together the ingredients for the glaze. Grease a deep baking tray thoroughly and dust with flour. Knead the risen yeast dough, roll it out on the tray or spread it out with both hands. Cover and let rise for another 10-15 minutes. Distribute the currants evenly on top and carefully and evenly pour the glaze over it. Bake in a preheated oven at 200°C top/bottom heat (fan: 170°C, both middle rack, gas mark 3) for about 20-25 minutes. Place a cup of water in the oven with the dough. Let cool. Dust with powdered sugar, if desired, and serve garnished with whipped cream, white chocolate shavings, and lemon balm leaves. Note: I baked it in a fan-assisted oven for about 25 minutes.