Inschen's sour cream cake with currants

Ingredients for 1 servings:

• 140 g margarine
• 100 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 200 g flour
• 1 tsp baking powder
• Fat for the mold
• 1 jar currants or other fruit, possibly frozen
• 1 packet of vanilla sugar
• 3 egg yolks
• 1 cup sour cream
• 3 egg whites, beaten to snow
• 90 g sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

or other fruit

Drain the fruit and reserve the juice. Make a dough from the ingredients for the dough. Pour this into a greased springform pan and press down the edges. Spread the drained fruit over the dough. Cook a packet of vanilla sugar with the reserved fruit juice and pour it hot over the fruit on the cake. Bake the whole thing for about 30 minutes at 175°C. In the meantime, mix the beaten egg whites, sugar, sour cream, and egg yolks to make a glaze. Remove the cake from the oven, spread the glaze evenly over the cake, and bake for another 20 minutes. Remove the cake from the baking pan only after it has cooled.