Currant cake from the tray

Ingredients for 1 servings:

• 150 g butter
• 150 g sugar
• ½ tsp baking powder
• 150 g ground almonds
• 150 g flour, sifted
• 4 eggs
• 1 tbsp water, warm
• 125 g sugar
• 1 packet of vanilla sugar
• 125 g flour, sifted
• 1 pinch of baking powder
• ½ liter of water
• 2 bags of red fruit compote for cooking
• 750 g currants, red
• 750 g cream
• ½ package of biscuits (butter biscuits)
• n. B. Icing sugar for dusting
• 1 jar jam (blackcurrant jelly)

Instructions

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

For the almond base, knead the butter, sugar, baking powder, almonds, and flour into a smooth dough. Roll out to the size of a rectangular baking sheet and bake in a preheated oven at 175°C (top/bottom heat) for about 20 minutes. For the sponge base, separate the eggs and beat the egg whites with half of the sugar until stiff peaks form. Mix the egg yolks with the lukewarm water, the other half of the sugar, and the vanilla sugar until the sugar is dissolved. Briefly stir in the flour and carefully fold in the stiffly beaten egg whites. Spread the sponge cake on a rectangular baking sheet and bake in a preheated oven at 200°C for about 15 minutes. Bake each base separately and let cool thoroughly! In the meantime, bring 1/2 liter of water to a boil and stir in the red currant powder. Bring to a boil once, then briefly stir in the currants. Let the mixture cool slightly. Spread the redcurrant jelly on the crispy almond base, place the sponge cake on top, and spread the cooled red currant compote with the redcurrants on top. Whip the cream until stiff and spread it on top of the redcurrant compote. Place the butter biscuits on top and dust with powdered sugar.