Redcurrant cake with low-fat yogurt

Ingredients for 1 servings:

• 150 g sugar
• 50 g butter
• 3 eggs
• 500 g low-fat yogurt
• 1 packet of vanilla sugar
• 300 g flour, sifted
• 1 packet of baking powder
• 300 g currants, as required
• Fat for the mold
• Powdered sugar for dusting

Instructions

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

Redcurrant in the Frankfurt wreath

Preheat the oven to 190°C (top/bottom heat). Cream the butter, vanilla sugar, and sugar until fluffy. Then add the low-fat yogurt while stirring, followed by the eggs. Mix the sifted baking powder and flour and mix everything into a nice, light batter. Carefully remove the currants from the stems and then fold them into the batter. If you like, you can set aside a few currant stems, including the berries, for decoration. Pour the batter into the greased Frankfurter Kranz pan and bake in the preheated oven at 190°C (top/bottom heat) for approx. 30-40 minutes. Do the skewer test. If the batter is no longer sticky, remove the cake from the oven and place it on a wire rack to cool. Before serving, dust the cake with plenty of powdered sugar; this depends on how tart the berries were. For decoration, you can briefly hold the currant stalks you set aside under water and then roll them in sugar.