Currant crumble cake by Sarah

Ingredients for 1 servings:

• 150 g flour
• 100 g hazelnuts, ground
• 1 tsp baking powder
• 250 g sugar
• 5 tbsp liqueur (e.g. crème de cassis)
• 150 g butter
• 3 eggs
• 750 g low-fat curd cheese
• 1 pack of vanilla-flavored pudding powder (for 500 ml of milk, for cooking)
• 300 g currants, red
• Currants (stalks) for decoration
• Powdered sugar, for dusting

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Combine flour (except for 2 tablespoons), hazelnuts, baking powder, and 125g of sugar. Add 2 tablespoons of liqueur and small pieces of butter. Using the dough hook on a hand mixer, mix everything into crumbles. Sprinkle the remaining flour over the mixture and shake well. Line the bottom of a 26cm springform pan with baking paper, fill with half of the crumbles, and press down lightly. Chill the crumbles and crumb base for about 30 minutes. Separate the eggs. Beat 125g of sugar and egg yolks until creamy. Stir in the quark, custard powder, and 3 tablespoons of liqueur. Beat the egg whites with a pinch of salt until stiff, then fold into the quark mixture. Sort the currants. Pour the quark mixture onto the base and sprinkle with the currants. Spread the remaining crumbles on top. Bake in a preheated oven (electric oven: 175°C, fan: 150°C, gas mark 2) for about 60 minutes. Remove from the pan and let cool in the pan. Loosen the edges of the pan. Dust the currant vines with powdered sugar and place them on top of the cake.