Black Currant Cake

Ingredients

• 500 g black currants
• 250 g soft butter
• 200 g sugar
• 2 packets vanilla sugar
• 4 eggs
• 1 pinch salt
• 2 tsp grated lemon zest
• 400 g flour
• 1 packet baking powder
• 125 ml milk
• 250 ml egg liqueur
• 400 g whipping cream
• butter (for the pan)
• breadcrumbs (for the pan)

Instructions

1. 1.

   Wash the black currants and remove the stems.

2. 2.

   Beat butter with sugar and one packet of vanilla sugar, then add eggs, salt, and lemon zest. Stir in flour and baking powder, then mix in milk and currants to form the batter.

3. 3.

   Spread the batter onto a greased pan sprinkled with breadcrumbs. Bake in a preheated oven at 180°C (middle rack) for 40 minutes, then let cool.

4. 4.

   Before serving spread half of the egg liqueur over the cake. Whip the cream with the remaining vanilla sugar until stiff and spread evenly over the cake.

5. 5.

   Fill the remaining egg liqueur into a small freezer bag, cut a tiny corner, and use it to decorate the cake.