Refined currant cake

Ingredients for 1 servings:

• 180 g butter or margarine
• 400 g flour
• 2 eggs
• 180 g sugar
• 2 tsp baking powder
• n. B. Grease for the sheet
• 4 eggs
• 250 g sugar
• 200 ml oil
• 100 ml cream or milk
• 100 ml orange juice
• 350 g flour
• 1 packet of baking powder
• 350 g currants
• 100 g quark
• 100 g yogurt
• 2 tsp sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

sophisticated combination of shortcrust pastry and sponge cake

Preheat the oven to 180°C (top/bottom heat). Grease a 30 x 40 cm baking tray or line it with baking paper. Using the dough hook on a mixer, combine the ingredients for the shortcrust pastry to make a smooth dough and divide it in half. Roll out one half and place it on the tray as the base. Use the other half as the crumble topping at the very end. Now prepare the batter. To do this, beat the eggs and sugar vigorously with the beaters on a mixer for about three minutes. This should form a thick, creamy, foamy mixture. With the mixer running, very slowly add the liquids: first the oil, then the cream, and finally the orange juice. Mix together the flour and baking powder. Carefully fold it into the batter, or mix on the lowest speed of the mixer until there are no more lumps. Pour the batter onto the shortcrust base. Evenly distribute the currants and crumble topping on top (the crumble is made from the second half of the shortcrust pastry by tearing the dough into coin-sized pieces). Bake the cake in a hot oven on the middle rack for about 35-40 minutes. Prepare a topping from the ingredients. I serve my currant cake lukewarm with a topping of lightly sweetened quark and yogurt.