Currant marzipan cake

Ingredients for 1 servings:

• 200 ml cream
• 20 g sugar
• 100 g marzipan paste
• ½ packet of vanilla sugar
• 1 lemon(s) (organic), zest
• 3 eggs
• 4 drops of bitter almond flavor
• ½ pack of baking powder
• 100 g flour
• 80 g semolina
• 250 g currants
• 2 tbsp cornstarch
• 50 g sugar
• 50 g butter, melted
• 50 g almond flakes
• Fat for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

It’s best to chill the marzipan thoroughly and then finely shave it, or mash it with a fork and a small splash of cream. Mix the marzipan mixture, cream with sugar, vanilla sugar, lemon zest, eggs, bitter almond oil, baking powder, flour, and semolina. Preheat the oven to 180°C and grease a 26 cm springform pan. Pour the batter into the springform pan. Wash the currants, pat them dry, and roll them in the cornstarch. Spread the currants over the batter and press down lightly. Pre-bake the cake for approx. 20-25 minutes on the second rack from the bottom. Mix together the sugar, butter, and flaked almonds and sprinkle over the pre-baked cake. Bake for another 10-15 minutes, remove from the oven, let cool, and sprinkle with powdered sugar.