Currant cake with fresh berries

Ingredients for 1 servings:

• 4 eggs
• 100 g sugar
• 60 g flour
• 30 g cornstarch
• 30 g cocoa powder
• 1 tsp baking powder
• 30 g butter
• 4 tbsp cassis (blackcurrant liqueur) or blackcurrant juice
• 500 g currants, fresh
• 500 g mascarpone or cream cheese or mixed
• 75 g sugar
• 125 ml cream
• Currants, possibly mint leaves and/or pistachios for decoration

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Separate the eggs and beat the egg whites until stiff peaks form, gradually adding half of the sugar. Whisk the egg yolks with 4 tablespoons of warm water and the remaining sugar until frothy, then fold into the egg whites. Mix the flour with the cornstarch, cocoa powder, and baking powder, sift over the foam, and fold in. Fold in the melted butter. Pour the batter into a springform pan lined with baking paper and bake at 175°C for 20-25 minutes. Allow to cool on a wire rack, then halve lengthwise and drizzle with the liqueur. Mix the mascarpone (or quark) with the sugar and fold in the stiffly whipped cream. Reserve some of the cream to spread on the cake. Fold the currants into the remaining cream, spread the cream on the bottom sponge layer, and place the second layer on top. Spread with the remaining cream and decorate with currants and, if desired, mint leaves and/or pistachios. Refrigerate until ready to serve.