Currant cake with sour cream

Ingredients for 1 servings:

• 6 eggs
• 200 g sugar
• 100 g flour
• 100 g cornstarch
• 1 pack of chocolate pudding powder for cooking
• 1 tsp baking powder
• 2 cups of cream, 200 g each
• 2 cups of sour cream, 200 g each
• 3 bags of vanilla sugar
• 2 bags of cream stiffener
• n. B. Currants, fresh, approx. 300 – 400 g
• 5 sheets of gelatin
• Cold water for soaking

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 30 minutes

perfect for a little refreshment in summer

For the sponge cake, separate the eggs and beat the egg whites until stiff peaks. Then gradually add the sugar and continue beating until glossy. Gradually add the egg yolks and mix. Sift the flour, baking powder, cornstarch and custard powder over the cake and stir in. Line a 26 cm springform pan with baking paper. Pour the mixture into the pan and bake at approx. 175°C (convection oven) for approx. 30 minutes. Allow the cake to cool. Then cut it in half to make three layers. For the sour cream, beat the cream with the cream stiffener and 2 packets of vanilla sugar until stiff peaks form. Add the 2 tubs of sour cream and the remaining vanilla sugar. Fold in 300-400g of currants. Prepare the gelatine according to the package instructions and add it to the cream. Spread the individual layers with the sour cream. It is best to refrigerate overnight or for at least 3 hours so that everything is nice and firm.