Sponge cakes filled with currants and cream

Ingredients for 6 servings:

• 140 g butter
• 150 g sugar
• 3 eggs
• 280 g flour
• 1 tsp, leveled baking powder
• 1 pack flavoring (lemon)
• Butter, for the molds
• Breadcrumbs, for the molds
• 200 ml cream
• 2 tsp cream stiffener
• 1 packet of vanilla sugar
• 250 g currants, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Place the butter and sugar in a bowl and beat until fluffy. Gradually beat in the eggs, one at a time. Mix the flour with the baking powder and stir into the butter and egg mixture along with the lemon flavoring. Grease 6 tartlet tins with butter and sprinkle with breadcrumbs. Pour in the batter and bake the tarts in an oven preheated to 180°C for 20-25 minutes. Remove the finished tarts from the oven, carefully turn them out onto a wire rack, and allow to cool completely. Whip the cream with the cream stiffener until stiff, refine it with vanilla sugar, fill a piping bag with a perforated nozzle, and pipe onto the tarts. Sort the currants, wash them, drain well, and top the tarts with them. Refrigerate until ready to serve.