Lemon and currant cake

Ingredients for 1 servings:

• 100 g sugar
• 100 g flour
• 2 eggs
• 1 tbsp water
• ½ pack of baking powder
• 200 g sour cream or creme fraiche
• 150 g cream cheese
• 100 g natural yogurt, depending on the desired consistency
• 1 pack of cream powder (Paradise Cream Vanilla) or
• Dessert sauce (vanilla flavor) without cooking
• 4 tbsp sugar
• 1 lemon(s), untreated, zest and juice
• 200 g currants, red or other fruits

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

summery light

If possible, start preparing the cake a few hours before eating. This allows the cake to cool completely before adding the topping. The cake should be chilled for a while before serving. Make a sponge cake mixture from sugar, flour, eggs, water, and baking powder. Pour it into a springform pan and bake for 10 minutes at 200°C (preheated). Let the base cool, then cut it in half horizontally. In the meantime, prepare the cream. To do this, mix the sour cream, cream cheese, sugar, paradise cream powder, the lemon juice, and half of the grated zest with a mixer. Then add enough natural yogurt to create a cream that is neither too thick nor too runny. It should spread easily over the cake, but shouldn’t run. Spread just under half of the cream on the bottom sponge cake layer, add half (a generous amount) of the currants on top. Place the top sponge cake layer on top and cover the cake with the remaining cream. Use the remaining currants and the grated lemon zest for decoration. Refrigerate the cake for at least an hour, or longer if desired. In my opinion, it tastes even better on the second day because it’s more thoroughly marinated. Possible modifications: Of course, you can use other fruits or even omit them altogether. The proportions of sour cream and cream cheese can be varied. If you don’t have sour cream and/or cream cheese available, you can also use crème fraîche. I always add the yogurt at the end to fine-tune the creaminess. You can also use more yogurt, but then you’ll also need more paradise cream powder. Instead of the paradise cream, you can also use a packet of vanilla sauce powder (no cooking required!). The recipe for the sponge cake comes from “Som Cream Cake with Mandarins” by drago0404. Since this simple recipe has now become my basic sponge cake recipe, I had to include it here. But I didn’t want to leave the original author unmentioned.