Moist blob cake with currants

Ingredients for 1 servings:

• 300 g butter
• 300 g sugar
• 1 packet of vanilla sugar
• 6 eggs
• 400 g flour
• ½ pack of baking powder
• 250 g quark, 20 or 40% fat
• 100 g desiccated coconut
• 2 tsp, heaped cinnamon powder
• 200 g chocolate
• 400 g currants
• 225 g strawberry jam

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

With coconut and chocolate

Wash the currants and remove the stems. Coarsely grate the chocolate. Cream the softened butter with the sugar and vanilla sugar until creamy. Beat in the eggs one at a time. Mix the flour and baking powder, gradually sift them into the batter, and thoroughly incorporate them. Spread half of the batter onto a baking sheet lined with baking paper. Spread the chocolate evenly over the batter. Now add the currants to the batter. Divide the other half of the batter into 2 equal portions. Mix one portion with quark, the other with coconut flakes and cinnamon. Preheat the oven to 200°C (top and bottom heat). Using a spoon, alternate small dollops of coconut-cinnamon batter, quark batter, and jam onto the currants. Bake the cake in the preheated oven for 50 minutes.