Werder-style currant cake

Ingredients for 1 servings:

• 2 eggs
• Sugar
• Butter, soft
• Flour
• 700 g currants or 800 g rhubarb
• 1 cup sour cream
• Fat for the mold

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

sweet – sour, the perfect mix, also with rhubarb

Weigh the eggs. You will need equal amounts of sugar, butter, and flour. Cream the butter in a bowl until creamy, add the sugar, separate the eggs, and stir in the egg yolks. Add the flour and whisk well. Beat the egg whites until stiff peaks form and carefully fold in. Line a shallow, round, greased dish (approximately 28 cm in diameter) with the batter. Pierce a few holes in it with a fork. Wash, stem, and sort the currants. Wash, peel, and cut the rhubarb into small pieces. Then add the fruit to the cake dish. Spread the sour cream evenly over the top and bake at 180°C for about 50 minutes. Tip: Other types of fruit can also be used. However, sour fruit works best as it goes beautifully with the sweet base.