Red currant jelly cake

Ingredients for 16 servings:

• 100 g flour, 2 eggs
• ½ tsp baking powder
• 2 tbsp oil
• 1 tbsp vinegar
• 75 g sugar
• 1 tbsp vanilla sugar
• 400 g sour cream
• 500 g sweet cream
• 150 g gelling sugar
• 50 g sugar
• 1 lemon(s) , (juice)
• 500 g mixed berries
• 1 point cake glaze, red

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

or other berries

For the base: Beat the eggs, vanilla sugar, and sugar until frothy, then add the vinegar and oil. Fold in the sifted flour and baking powder. Pour into a springform pan lined with baking paper and bake in a preheated oven at 200°C for 15-20 minutes. For the cream: Mix the sour cream with the gelling sugar until well combined. Add the lemon juice and fold in the whipped cream with the remaining sugar. Spread the cream onto the base, which has been placed in a cake ring. Prepare the glaze according to the instructions, add the berries, and spread it over the cream. Chill for a good 5 hours, or overnight is even better. Remove the ring around the cake just before serving.