White currant yogurt sponge cake

Ingredients for 1 servings:

• 4 eggs
• 50 g cane sugar, you can also use 100 g
• some tonka bean shavings
• 1 pinch of baking powder
• 100 g wholemeal spelt flour
• Fat for the mold
• 125 g quark
• 250 g yogurt
• 3 tbsp cane sugar, more if needed
• some tonka bean shavings
• 2 tbsp instant gelatin
• 400 g currants, white, approx.
• 250 ml water
• 1 tbsp potato starch or 1 packet cake glaze
• 2 tbsp cane sugar, you can also use 3 tbsp

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours 35 minutes

For the sponge cake, separate 2 eggs. Beat egg whites until stiff peaks form. Whisk the egg yolks and eggs with the sugar and tonka bean zest until frothy. Then carefully fold in the flour and egg whites. It’s okay if there are still bits of egg white visible. Pour into a greased springform pan or fruitcake tin and bake in the oven at 200 degrees Celsius (convection oven) for about 15 minutes. Do the skewer test. Place a ring on the cooled cake base. Mix the quark, yogurt, sugar, and instant gelatine until creamy. Spread this on the cake base. Strip the currants from the stalks, wash, and drain well. Spread over the quark mixture. Then cook the glaze. Bring 3/4 of the water to a boil. Whisk the cornstarch and sugar with the remaining water and stir in. Simmer gently for 30 seconds. Cook the finished cake glaze according to the package instructions. Spread the glaze immediately and then refrigerate the cake for at least 4 hours. Remove the ring.