Red Love

Ingredients for 1 servings:

• 250 g butter, soft
• 250 g sugar
• 2 packets of vanilla sugar
• 4 eggs
• 1 pinch of salt
• 250 g flour
• 2 tsp, leveled baking powder
• 1 tsp, smothered cinnamon
• 100 g almond flakes
• 500 g currants, red, fresh or frozen
• 125 g powdered sugar
• 750 g whipped cream
• 3 packs of cream stiffener

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 3 hours 20 minutes

Currant cake

For the bases, beat the butter with a hand mixer until creamy. Gradually add 200g of sugar and a sachet of vanilla sugar. Separate the eggs. Add the egg yolks and salt to the butter and continue beating. Mix the flour and baking powder, sift them over the butter mixture and stir in. Beat the egg whites until stiff peaks form. Mix the remaining sugar, vanilla sugar and cinnamon. Spread 1/4 of the batter evenly into a 26cm springform pan with the bottom lined with baking paper. Spread 1/4 of the beaten egg whites on top and sprinkle with 1/4 of the sugar-cinnamon mixture and the flaked almonds. Bake in a preheated oven at 180°C, fan oven 160°C, gas mark 3 for 15-20 minutes until golden brown. Remove from the pan immediately and allow to cool. Bake three bases one after the other using the remaining batter, beaten egg whites, cinnamon-sugar mixture and flaked almonds. For the filling, rinse the currants, dry them on kitchen paper and sort them. Thaw the frozen fruit. Sift the powdered sugar over the fruit. Whisk the cream and cream stabilizer until stiff peaks form, then fold in the currants. Spread 1/3 of the fruit cream on each of three layers, stack them on top of each other, and cover with the last layer. Tip: If the egg whites become too runny for the layers, beat them again with a hand mixer until stiff peaks form. The layers can also be prepared a day in advance.