Currant cake with mascarpone cream

Ingredients for 1 servings:

• 1 cup of cream, 200ml each
• 100 g sugar
• ½ pack vanilla sugar, bourbon
• ½ organic lemon(s) (peel)
• 3 eggs (class S)
• 180 g flour
• ½ baking powder
• 5 cardamom pods
• 250 g currants, fresh red
• 4 tbsp cornstarch
• 20 g butter
• 30 g almond flakes
• 75 g sugar
• 1 large egg(s)
• 125 g mascarpone
• Powdered sugar, for dusting

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Pour the cream into a bowl. Add the sugar, vanilla sugar, and lemon zest to the cream. Beat everything until semi-stiff. Beat in the eggs one at a time. Sift the flour and baking powder and stir in. If the batter falls heavily from the whisk, it has the right consistency. Otherwise, add more liquid (cream or milk) or, if it’s too runny, flour. Preheat oven to 200°C (180°C fan oven). Generously grease a springform pan (or pie dish, 26 cm diameter) and dust lightly with flour. Remove the cardamom pods and finely crush them in a mortar and pestle, then season the batter with it. Pour the batter into the pan and smooth the surface. Trim the currants, remove the stalks, rinse, and dry them. Toss 4/5 of the berries in 2 tablespoons of cornstarch and spread them on the batter. Pre-bake in the oven on the second rack from the bottom for about 35 minutes. Melt the butter. Mix with the flaked almonds and 25g of sugar. Separate the egg. Beat the egg yolks, remaining sugar, remaining cornstarch, and mascarpone until smooth. Beat the egg whites until stiff and fold in. Spread the cream on the pre-baked cake. Sprinkle with the almond mixture and the remaining currants. Bake for another 20-25 minutes (cover after 15 minutes if necessary). Let the cake cool in the tin and carefully remove it. Dust with icing sugar to serve. The cake also tastes great with blueberries, gooseberries, and sour cherries, or with a mixture of red and black currants. Tip: If you separate the eggs, beat the egg whites until stiff, and then fold them into the batter, the cake will be even lighter. Line a baking tray with baking paper or grease it well. Spread the batter evenly in the tin. The basic recipe can be refined as desired by simply adding the following ingredients to the dough: – Rum (2-3 tbsp) – Poppy seeds (100 g) – Marzipan (50 g, omitting the same amount of sugar) – Zest of 1 organic lemon, lime or orange – Nuts such as pistachios (150 g) – Dried fruit such as pineapple or cranberries (150 g each) – Chopped milk, white or dark chocolate, 1-2 tbsp chopped fresh mint.