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Currant cake

updated

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Ingredients for 1 servings:

  • 150 g butter
  • 350 g sugar
  • 1 packet of vanilla sugar
  • 3 eggs
  • 250 g flour
  • 2 tsp, leveled baking powder
  • ½ lemon(s), untreated, zest
  • 50 ml milk
  • 5 egg whites
  • 200 g currants
  • 1 pack of cake glaze
  • Fat for the mold

Instructions

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

Preheat the oven to 180°C. Beat the butter, 150g sugar, and vanilla sugar until fluffy. Beat in the eggs, one at a time. Gradually stir in the flour, baking powder, and lemon zest, alternating with the milk. Pour the batter into a greased springform pan and smooth the surface. Bake on the middle rack for about 20 minutes. Beat the egg whites until stiff peaks form, then gradually add the remaining 200g sugar. Place the currants in a bowl and mix with the cake glaze. Then fold the berries into the beaten egg whites. Spread the mixture over the cake and bake at 180°C on the middle rack for about 25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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