Currant cake

Ingredients for 1 servings:

• 250 g wheat flour type 405
• 75 g sugar
• 150 g low-fat curd cheese
• 1 m.-sized egg(s)
• 6 tbsp oil, neutral, e.g. soybean oil
• 2 tsp, heaped baking powder
• 50 g butter
• 80 g powdered sugar
• 3 m.-sized eggs, separated
• 300 g low-fat curd cheese
• 250 g crème fraîche
• 1 pkt. vanilla sugar or 8 g homemade vanilla sugar
• 1 pinch of salt
• 400 g currants, fresh red, stemmed
• Lemon balm or
• powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Cooking/baking time approx. 50 minutes; Total time approx. 6 hours 50 minutes

with quark-oil dough in a baking frame, for approx. 14 cakes

Knead the dough ingredients until smooth, gradually adding the flour. Start with a hand mixer, then continue kneading by hand (not for too long!). Roll out the dough on a baking sheet lined with baking paper to approximately 28 x 32 cm, place it on a baking frame, and pull up a small edge. For the topping, beat the egg whites with salt until stiff peaks form. Cream the butter with the sugars and egg yolks. Stir in the quark and crème fraîche and carefully fold in the beaten egg whites. Spread the mixture over the dough. Arrange the currants on top. Place the baking tray in the center of an oven preheated to 180°C (electric oven) and bake the cake for approximately 50 minutes (gas mark 2, fan oven: 160°C). Allow to cool, cut into slices, and garnish with lemon balm or sprinkle with icing sugar.