Currant pudding sponge cake

Ingredients for 1 servings:

• 3 eggs
• 70 g sugar
• 1 tbsp vanilla sugar, homemade
• 1 pinch of freshly grated lemon peel
• 75 g wheat flour type 1050
• 1 pinch(s) baking powder, as desired
• 40 g cornstarch
• 3 tbsp vanilla sugar, homemade
• some vanilla pod(s), grated or vanilla extract
• 500 ml milk
• 1 piece(s) egg yolk
• 250 g currants, more if desired
• n. B. sugar, I took 2 tbsp
• 1 pack of cake glaze
• 3 tbsp sugar
• ¼ liter of water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

without package

For the sponge cake, separate the eggs. Beat the egg whites with vanilla sugar and lemon zest until stiff peaks form. Beat the egg yolks until foamy and then gradually add the sugar. Very carefully fold in the egg whites and flour. If you like, you can add a pinch of baking powder to the flour and sift it in. Preheat the oven to 170 degrees Celsius and bake the sponge cake for 10 minutes. Let it cool and then place it in a cake ring. Make the pudding by first whisking all the ingredients except the egg yolks together and then bringing to a boil in a saucepan while stirring constantly. Make sure there are no lumps. Quickly whisk the egg yolks into the freshly cooked pudding and spread it on the base. Wash the currants, remove the stalks and arrange them on top with the sugar. For the glaze, mix the powder with the sugar and water until there are no lumps, then bring to a boil while stirring. Pour the mixture freshly onto the currants. Note: If you use a lot of currants, you may need two packages of cake glaze.