Currant cake

Ingredients for 4 servings:

• 1 cake base (sponge cake base or sponge cake base)
• 500 g currants, red
• 1 packet of vanilla pudding powder
• 40 g sugar
• 500 ml UHT milk or soy milk, 1.5%
• 2 packs of cake glaze, red
• 4 tsp, heaped sugar
• 500 ml water
• Handful of desiccated coconut

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

easy and fast

First, place the cake base on a cake tin. Place a cake ring around the base. Cook the pudding. Take about 5 tablespoons of the milk and mix it with the pudding powder and sugar. Bring the remaining milk to a boil. Stand by and stir constantly to prevent the milk from burning or boiling over. Remove the milk from the heat, add the mixed pudding powder, and bring back to a boil while stirring constantly. Pour the pudding onto the cake base and spread evenly. Allow the pudding to cool. Mix the glaze with the sugar in a saucepan and whisk in cold water until smooth. Bring the liquid to a boil while stirring continuously. This means that as soon as bubbles form on the surface of the liquid, the glaze is sufficiently warm. Remove the pan from the heat. Add the currants to the glaze in the pan and stir well. Take care not to crush the currants. Let the glaze and currants cool for 1-2 minutes. Then slowly pour the glaze and currants over the cake base with pudding and spread evenly. Once the glaze has cooled sufficiently and set, remove the cake ring. Sprinkle the cake with desiccated coconut, if desired. Tip: Strawberries can also be used instead of currants, but you’ll need 2 teaspoons less sugar in the glaze.