Gluten-free currant cake with quark cream

Ingredients for 1 servings:

• 2 eggs
• 1 egg yolk
• 110 g oil
• 110 g sugar
• 1 packet of vanilla sugar
• ½ pack of baking powder
• 2 packets of vanilla pudding powder
• 2 packets of vanilla pudding powder
• 600 g currants, fresh or frozen
• 600 ml fruit juice, red, e.g. currant juice
• 4 tbsp sugar
• 3 tbsp lemon juice
• 250 g quark, 40% fat
• 75 g whipped cream
• 3 tbsp sugar
• 1 packet of vanilla sugar
• 50 ml rum (almond rum)
• 15 g instant gelatin, white
• 3 tbsp lemon juice
• 50 ml milk

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes

for a 26cm springform pan

Preheat the oven to 180°C fan/convection oven. For the batter, stir together the oil, sugar, eggs, vanilla pudding powder, and baking powder for about 10 minutes. This is important so that the batter rises well in the oven. Pour the mixture into a 26cm springform pan. Place the pan on the middle rack of the preheated oven, lined with baking paper, and bake for about 15 minutes. Meanwhile, make a pudding from the pudding powder, sugar (or more to taste), juice, and lemon juice. Add the currants and cook until the liquid becomes clear. Spread the pudding over the hot batter. Let the cake cool for at least 1 hour. Important: Leave the cake in the pan until cooked through. For the quark cream, whip the cream until stiff peaks form. Add the quark, milk, sugar (or more to taste), vanilla sugar, lemon juice, rum, and gelatine, and stir everything until smooth. Spread over the cooled cake. Let it cool in the refrigerator for about 1 hour to allow the quark cream to set. Garnish with fresh currants and chocolate shavings, if desired, and serve. Tip: For a sheet cake, simply double the ingredients. You can use 5 whole eggs instead of the two egg yolks. If you don’t like rum, simply omit them. Approximately 330 kcal per serving based on 12 slices.