Currant cake with almond topping

Ingredients for 1 servings:

• 70 g sugar
• 1 egg(s)
• ½ tsp baking powder
• 50 g butter/margarine
• 150 g flour
• 240 g sugar
• 1 packet of vanilla sugar
• 200 g margarine/butter
• 250 g almond(s), ground
• 75 g flour
• ½ tsp baking powder
• 1 pinch of salt
• 4 eggs
• 500 g currants, red

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

..my favorite currant cake

Wash the currants and remove them from the stalks. For the dough, put the flour, sugar, baking powder, and egg in a mixing bowl. Add the margarine/butter in pieces and knead everything into a smooth dough. Grease a 26cm springform pan and line the bottom with the dough. Raise a rim about 2cm high. Place the springform pan in the refrigerator. For the almond dough, separate the eggs. Beat the egg whites with the salt until stiff. Cream the margarine/butter until creamy. Add the sugar and vanilla sugar. Stir in the egg yolks one at a time. Mix the flour with the baking powder and stir into the egg and sugar mixture together with the almonds. Fold in the beaten egg whites. Finally, fold in the currants. Pour the batter into the springform pan and bake in a preheated oven at 180°C for 60-65 minutes. If necessary, cover the cake with aluminum foil towards the end to prevent it from overbrowning. Remove from the oven, loosen the springform pan, and let cool on a wire rack. Dust with powdered sugar and enjoy with whipped cream!