Red currant jelly cake

Ingredients for 1 servings:

• 300 ml red wine, dry
• 100 g sugar
• 100 ml water
• 32 g cornstarch
• 750 g berries, red, frozen
• 5 eggs, size M
• 125 g sugar
• 2 tbsp water, lukewarm
• 100 g flour
• 50 g cornstarch
• some butter for the mold
• 400 g cream cheese
• 200 g sour cream
• 1 lemon(s), juice
• 1 vanilla pod(s), including the pulp

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 45 minutes; Total time approx. 5 hours 45 minutes

The red fruit compote is calculated for 8 servings. Bring the red wine and sugar to a boil. Mix the cornstarch with the water until smooth and stir into the boiling red wine. Add the berries and bring to a boil once, stirring occasionally. The red fruit compote can be prepared the day before and refrigerated. Otherwise, chill for at least 3-4 hours. Preheat the oven to 180°C (top/bottom heat). For the sponge cake, line the bottom of a 26 cm springform pan with baking paper. Separate the eggs. Beat the egg yolks, sugar, and water until frothy. Beat the egg whites with salt until stiff, add the sugar, and continue beating until peaks form. Pour the beaten egg whites, sifted flour, and cornstarch into the egg yolk mixture and fold in slowly and carefully. Immediately pour the finished batter into the prepared springform pan. Bake in the preheated oven on the lowest rack for 30-35 minutes. Do the skewer test. After baking, loosen the sponge cake from the edge and remove the springform pan. Turn the cake out onto a wire rack, remove the springform pan and baking paper, and allow the cake to cool completely. Then cut the cake in half crosswise using a large serrated bread knife or string. For the cream, mix the cream cheese, sour cream, lemon juice, and scraped vanilla seeds well. Spread about half of the cream on the bottom of the sponge cake and scatter some of the red berry compote on top. Place the lid on top and arrange attractively with the remaining cream and the red berry compote. Note: In my experience, the red berry compote is very generous in quantity, but you’re sure to find someone with a sweet tooth who wants to finish it off without the cake.