Poppy seed cake with currants

Ingredients for 1 servings:

• 5 eggs, of which the egg whites
• 200 g butter
• 150 g sugar
• 1 tbsp vanilla sugar
• some lemon peel
• 5 eggs, including the yolk
• 1 point poppy seeds – baking
• 200 g flour
• 3 tsp baking powder
• 100 g ground almonds
• 500 g currants, washed and stemmed
• 2 pts. cake glaze, red
• 4 tbsp sugar
• 250 g juice (blackcurrant for the glaze)

Instructions

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

Beat the egg whites until stiff. Beat the butter with a hand mixer until smooth. Gradually add the sugar, vanilla sugar, and lemon zest, stirring until smooth. Beat in each egg yolk one at a time. Add the poppy seed mixture. Mix the flour with the baking powder and almonds and stir in in portions. Finally, fold in the beaten egg whites. Pour the batter into a greased springform pan and scatter the currants on top. Bake at 180°C for about 30 minutes. Allow the cake to cool. Prepare the icing according to the package instructions and spread it over the cake.