Fresh currant cake

Ingredients for 1 servings:

• 1 small sponge cake, approx. 16 cm diameter
• 100 g currants, fresh
• 2 tbsp, heaped raw cane sugar
• 1 tbsp currant jelly
• ½ pack of cream pudding powder
• 250 ml milk

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 15 minutes

made quickly

Wash the currants and remove the stems. Briefly heat the currant jelly in the microwave until it becomes liquid and spread it on the sponge cake base. Sprinkle with 1 tablespoon of sugar. Arrange the currants on top. Make a pudding from the pudding powder, milk, and remaining sugar according to the package instructions. Pour the warm pudding over the currants. Refrigerate for about 1 hour until the pudding is firm. Tip: If you don’t like a pudding skin, you can first pour the jelly, sugar, and pudding onto the base and then spread the currants on top. We recommend then adding a layer of glaze to the cake.