Jo's crumb cake

Ingredients for 1 servings:

• 100 g butter
• 120 g sugar
• 200 g flour
• 1 egg(s)
• ½ pack of baking powder
• 2 tbsp sugar
• 1 tbsp butter
• 600 g currants
• 1 pack of cake glaze
• 200 ml cream
• n. B. sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 20 minutes; Total time approx. 7 hours

with currants

Sugar the currants and let them sit for a few hours, preferably overnight. For the batter, cream the butter and sugar until light and fluffy. Add the egg. Finally, stir in the flour and baking powder. Bake two layers at 160°C fan oven. For the first layer, add a little more batter to the tin, as this will later become the actual cake base. The second layer will later be used to make the crumbs. Bake the layers for about 20 minutes. Once the layers have cooled, finely crumble the smaller layer and toast it in a pan with the sugar and butter. Then let it cool. For the topping, place a cake ring around the layer. Drain 250ml of the currant juice and thicken it with one sachet of cake glaze according to the package instructions. Immediately mix in the currants and pour the mixture onto the cake base. Once the glaze has cooled, whip the cream with a little sugar until stiff peaks and spread it over the fruit. Finally, cover with the crumbs.