Yogurt-currant cake

Ingredients for 1 servings:

• 1 egg(s)
• 3 tbsp water, warm
• 75 g sugar
• 1 tbsp vanilla sugar
• 100 g flour (wheat flour)
• 1 tsp, leveled baking powder
• 4 yogurt (vanilla)
• 180 g sugar
• 2 points gelatin
• 6 tbsp water
• 400 g whipped cream
• 500 g currants, frozen
• 1 pkt. cake glaze, red

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

For the sponge cake: Beat the egg with the 3 tablespoons of warm water until frothy. Add the sugar and vanilla sugar and mix well. Sift the flour, mixed with the baking powder, and add to the mixture. Pour into a springform pan and bake for approx. 20 minutes at 175°C or gas mark 2 1/2. Thaw the currants, reserving any juice. Place a ring around the cooled cake base. Mix the gelatine with the 6 tablespoons of water and let it sit for 10 minutes. Mix the yogurt with the sugar. Add the lukewarm, dissolved gelatine and stir in. Whip the cream until stiff and fold in. Now carefully fold in the thawed and well-drained currants. Spread the mixture over the base and chill. Finally, make a glaze from the reserved juice, sugar, and red cake glaze powder. Carefully pour this over the cake – it shouldn’t be too hot – and chill again.