Poppy seed cake with currants

Ingredients for 1 servings:

• 5 egg whites
• 200 g butter or margarine
• 150 g sugar
• 1 tbsp vanilla sugar
• some lemon peel, grated
• 5 egg yolks
• 1 point poppy seeds (poppy seed baking)
• 200 g wheat flour
• 3 tsp baking powder
• 100 g almonds, peeled if necessary
• Grease for the tray
• 500 g currants
• 2 packs of cake glaze, red
• 4 tbsp sugar
• 250 ml blackcurrant juice or nectar
• 250 ml water for the cast

Instructions

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

Träubles cake

Beat egg whites until stiff. Beat butter or margarine with a hand mixer until smooth. Gradually add sugar, vanilla sugar and lemon zest while stirring until the mixture forms a thick mixture. Beat in each egg yolk one at a time. Stir in poppy seed mixture. Mix the flour with the baking powder and almonds and stir in in portions. Finally, briefly fold in the egg whites with a hand mixer on the lowest speed. Smooth the batter into a greased roasting pan and scatter the currants on top. Top/bottom heat: approx. 180°C Fan: approx. 160°C Gas mark: approx. mark 3 Baking time: approx. 30 minutes Allow the cake to cool on the baking tray on a wire rack. Prepare the glaze according to the package instructions using sugar, juice and water and pour over the cooled cake.