Currant cake

Ingredients for 1 servings:

• 100 g butter
• 100 g sugar
• 1 egg(s)
• 100 g flour
• 1 tsp baking powder
• 50 g almonds, sliced, peeled
• 50 g hazelnuts, ground
• 400 g cream cheese
• 120 g powdered sugar, sifted
• 2 tbsp milk
• 100 g hazelnuts, ground
• 500 ml cream
• 2 tbsp vanilla sugar
• 2 points cream stiffener
• 600 g currants, red
• 50 g sugar
• 1 point cake glaze
• 1 tbsp vanilla sugar

Instructions

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

Make a batter from the ingredients for the dough, pour into a greased springform pan, and bake in a preheated oven at 180°C (top/bottom heat), 160°C (fan oven), gas mark 2-3 for about 25 minutes. Allow the base to cool, then place a cake ring around it. Mix the cream cheese with the powdered sugar and milk until smooth. Spread the mixture on the base. Sprinkle the hazelnuts on top. Whip the cream with the vanilla sugar and cream stiffener until stiff, and spread it on the hazelnuts. Drain the currants in a sieve, reserving the juice. Make a glaze from the liquid, icing powder, and vanilla sugar, and spread it on the currants. Allow to set.