Currant slices with crème fraîche topping

Ingredients for 1 servings:

• 250 g butter or margarine, soft
• 250 g sugar
• 1 packet of vanilla sugar
• 4 eggs
• 250 g wheat flour
• 1 packet of baking powder
• 800 g currants
• 2 packets of vanilla pudding powder
• 80 g sugar
• 700 ml milk
• 400 g crème fraîche

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

for one baking tray, seasonally variable

Preheat the oven to 160°C (top/bottom heat). Cream the softened butter with the sugar and vanilla sugar until creamy. Gradually add the eggs and stir in the baking powder and flour in two batches. Spread the batter on a baking sheet lined with baking paper and smooth it down. Distribute the washed currants on the batter. Bake the cake for 30 minutes at 160°C on the middle rack. For the icing, cook the vanilla custard powder with the sugar and milk as usual and let cool slightly. Stir the crème fraîche into the still warm custard. Spread the custard evenly over the cake and bake for a further 15 minutes on the middle rack. Let cool completely and cut into small slices. This recipe also works wonderfully with rhubarb or gooseberries.