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Currant cake

updated

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Ingredients for 1 servings:

  • 100 g butter
  • 150 g sugar
  • 1 packet of vanilla sugar
  • 3 eggs
  • 2 tbsp water or milk
  • 200 g flour
  • 2 tsp baking powder
  • 400 ml cream
  • 300 g natural yogurt
  • 2 packets of vanilla sugar
  • 3 packs of cream stiffener
  • 3 tbsp sugar
  • 350 g currants

Instructions

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

refreshing

First, beat the butter with sugar and vanilla sugar until fluffy. Gradually add the eggs. Then mix in the flour and baking powder. Add a little more milk or water if necessary. Then pour the batter into a greased baking pan and bake at 180°C for about 40 minutes. Let the base cool after baking. For the topping, first whip the cream with cream stiffener and vanilla sugar until stiff. Then add the yogurt and sugar. Finally, fold in the currants. Place a cake ring around the base and spread the cream on the base. Then refrigerate the cake for at least 4 hours. It can also be made a day in advance.

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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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