Currant yogurt cake

Ingredients for 8 servings:

• 6 eggs
• 175 g sugar (fine, not powdered)
• 150 g flour
• 50 g cornstarch
• 90 g butter (melted, clarified)
• 1 kg currants
• 500 g plain yogurt (preferably sour)
• 250 ml cream
• 1 packet of vanilla sugar
• 150 g powdered sugar

Instructions

Working time approx. 2 hours; Rest time approx. 1 hour; Total time approx. 3 hours

For the sponge mixture, beat the eggs and sugar in a lukewarm water bath until frothy. When the mixture is warm, remove it from the bath and continue beating by hand until it is light and cooler. Then carefully fold the flour mixed with the starch into the egg mixture and fold in the cooled, melted butter. Then bake four cake layers at 220°C for about 7 minutes each. Spread a thin layer of yogurt on the bottom layer and place the second layer on top. Sort the currants (pick out the best ones), about 500g. Mix half of the berries with the stiffly whipped cream and spread on the second layer. Season with vanilla sugar, if desired. Place the third layer on top. Mix the yogurt with the remaining currants and season with vanilla sugar. (Not too sweet!!) Spread the yogurt mixture on the third layer. Place the fourth layer on top. Put the icing sugar in a bowl and add about 10 currants, which are lightly mashed. Now, stir with a hand mixer and add currants until a glaze forms. Spread this on the cake and decorate the edges. Refrigerate.