Quick fruit cake with sour cream topping and fresh currants

Ingredients for 1 servings:

• 300 g flour
• 150 g sugar
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 1 bottle of Cremefine, for whipping, 250 ml
• 3 eggs
• 500 g currants or other fruit
• 250 g sour cream, 24% fat, for the topping
• 2 tbsp sugar, for the topping

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes

Preheat the oven to 175°C fan/convection oven. Using a hand mixer, thoroughly mix the eggs, Cremefine, sugar, and vanilla sugar. Mix the flour with the baking powder, add to the mixture, and mix for 3 minutes until you have a smooth batter. Pour the batter into a springform pan lined with baking paper and greased along the edges. Spread the washed and stemmed currants over the batter. Place the cake on the rack in the middle of the oven and bake for about 30-35 minutes. After 30 minutes, do the skewer test. In the meantime, mix the sour cream with the sugar. When the cake is finished baking, remove it from the oven. Immediately pour the mixed sour cream onto the hot cake and spread it evenly. Let the cake cool, then refrigerate until the sour cream has set.