Currant cake with sour cream icing

Ingredients for 1 servings:

• 300 g currants
• 150 g butter
• 140 g low-fat curd cheese
• 330 g flour
• 1 packet of baking powder
• 50 g sugar
• 300 g sour cream
• 1 egg(s)
• 60 g powdered sugar
• 1 packet of vanilla sugar
• 10 g cornstarch

Instructions

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

for 16 pieces

Preheat oven to 190 degrees Celsius (375 degrees Fahrenheit) fan/convection oven. Trim and wash the currants and drain well. Place very soft butter, quark, flour, baking powder, and sugar in a bowl and knead with the dough hook of a hand mixer until smooth. Knead the dough again vigorously with your hands and place it in a round baking pan (I use silicone, so it doesn’t need to be greased). Roll it out and form a rim of about 2 cm. Spread the drained currants on top. For the glaze, mix the sour cream, egg, powdered sugar, vanilla sugar, and cornstarch. Spread the glaze over the currants and bake on the second rack from the bottom for 30 to 35 minutes. Variations: Use other berries, e.g., raspberries, blueberries, etc.