Currant – Heaven

Ingredients for 1 servings:

• 250 g butter
• 125 g sugar
• 1 pinch of salt
• 5 egg yolks
• 250 g flour
• 2 tsp baking powder
• 5 egg whites
• 125 g sugar
• 100 g almond(s), sliced ​​for sprinkling
• 500 g currants
• 1 pack of gelatin, ground
• 100 g chocolate, white
• 300 ml buttermilk
• 400 ml cream

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Heavenly cake with currants and delicious buttermilk cream

First, cut four pieces of baking paper to fit a round 26 cm diameter sheet of dough each. For the batter, cream the butter and sugar until light and fluffy, then stir in the egg yolks one at a time. Mix the flour and baking powder and stir in with a pinch of salt. Divide the batter into four portions and spread each portion on one of the pieces of baking paper. This works best if you use a springform pan or a cake ring with the appropriate setting. Meanwhile, preheat the oven to 160°C fan/convection oven. Now for the topping, beat the egg whites with a pinch of salt until stiff peaks form, gradually adding the sugar until a firm meringue forms. Spread this as evenly as possible over the four prepared layers and sprinkle with the flaked almonds. Bake in the preheated oven for about 20-25 minutes. If you have enough wire racks and baking sheets, you can bake all the layers at the same time; otherwise, you can bake them in pairs. Cut one of the layers into 12 cake slices using a sharp knife while it is still hot. Allow all layers to cool on wire racks. Meanwhile, for the filling, soak the gelatine according to the package instructions. Sort the currants and pick them from the stalks. Dissolve the gelatine, crumble into the white chocolate, and melt while stirring constantly. Then, while stirring, gradually add the buttermilk. Transfer the mixture to a mixing bowl and place in the refrigerator until it begins to set. Whip the cream until stiff peaks form and fold in the currants. Remove the first layer from its baking paper and spread with about 1/3 of the cream. Place the second layer on top, spread with about 1/2 of the remaining cream, and place the last undivided layer on top. Spread with the rest of the currant cream. Fan the cut cake slices into the top layer of cream. Allow to set for at least 2 hours.