Currant cake

Ingredients for 1 servings:

• 250 g wheat flour
• 125 g butter, very soft
• 100 g sugar
• 1 pinch of baking powder
• 1 egg yolk
• 1 tbsp cream or milk
• 1 packet of vanilla sugar
• 1 pinch of salt
• Butter for the mold
• Breadcrumbs or flour for the mold
• 250 g currants
• 1 packet of vanilla sugar
• 3 tbsp, heaped sugar
• 2 egg yolks
• 3 tbsp breadcrumbs
• 3 egg whites
• 3 tbsp, heaped sugar
• 3 tbsp almonds or hazelnuts, grated
• 250 g currants

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

For the dough, knead all the ingredients together. Grease a round baking pan with butter and dust with breadcrumbs or flour. Then spread the dough into it and prick the edges frequently with a fork. There’s no need to pull up the edges. For the first half of the filling, carefully mix the currants with the vanilla sugar, sugar, egg yolks, and breadcrumbs. Pour this mixture onto the base. Don’t skimp on the sugar! For the second half of the filling, beat the egg whites until stiff peaks form, until a knife cuts through the cake. Add the sugar and almonds or hazelnuts. Then carefully fold in the currants. Pour the mixture onto the first half of the filling. Bake in a hot oven at 180°C (top/bottom heat) for about 30-40 minutes. Tip: The cake tastes particularly good lukewarm with whipped cream.