Currant yogurt cake with spelt sponge cake

Ingredients for 1 servings:

• 4 eggs
• 330 g sugar
• 1 pinch of salt
• 170 g spelt flour type 630
• 30 g potato starch
• 2 tsp, leveled baking powder
• 8 sheets of gelatin
• 600 g currants
• 500 g natural yogurt, 3.5%
• 2 packets of vanilla sugar
• 1 lemon(s), juice
• 500 g cream
• 60 g dark chocolate coating
• 2 tsp paste (creme de menthe paste)
• 2 packs of cream stiffener

Instructions

Working time approx. 2 hours; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours 30 minutes

Preheat the oven to 180°C (top/bottom heat), line the base of a 28cm springform pan with baking paper and grease the sides. Separate the eggs, beat the egg whites until stiff peaks, slowly adding 170g of sugar and a pinch of salt. Next, add the egg yolks and continue beating for 3 minutes. Now mix the flour with the cornstarch and baking powder and gradually sift them over the mixture, carefully folding it in using a slotted spoon. Pour the sponge mixture into the pan and smooth it out. Bake in the lower third of the hot oven for 30 minutes. Allow the base to cool completely on a wire rack. Melt the dark chocolate in a bain-marie. Stir in 2 teaspoons of crème de menthe; if it doesn’t taste of mint enough, carefully add more. Pour the chocolate onto a large piece of aluminum foil that has been folded in half and spread it thinly. Let it dry; once dry, simply remove the chocolate from the foil and chop it roughly into uneven pieces. If that’s too time-consuming for you, just buy mint chocolate from the supermarket and chop it up into small pieces. Remove the cooled base from the baking paper and then cut it in half. Place part of the base on a cake plate, place the cake ring around it and sprinkle the base evenly with 1 packet of cream stiffener to prevent the base from becoming soggy. Soak the gelatine in cold water. Wash the currants and remove them from the stalks if necessary, then let them drain on a kitchen towel. Mix the yogurt with the remaining sugar and vanilla sugar. Squeeze the lemon and put the juice into a small saucepan. Wring out the gelatine and add it to the saucepan with the lemon juice. Heat over low heat, stirring constantly, until the gelatine has dissolved; this goes relatively quickly, so let it stand there. Now mix with 2-3 tablespoons of yogurt and then add to the remaining yogurt and mix well with a whisk. Now whip the cream until stiff peaks and fold into the yogurt mixture until everything is evenly combined. Finally, add 3/4 of the currants to the yogurt mixture. Spread half of the mixture evenly over the sponge cake and smooth it down. Next, roughly sprinkle some of the chocolate chips over the mixture. Place the second sponge cake on top and sprinkle with the remaining cream stiffener packet. Pour the remaining yogurt mixture on top and smooth it down. Place the reserved currants in the center of the cake, then place the remaining chocolate around the cake. The cake now needs to be refrigerated for 3 hours and is then ready to eat.