Cream Cake with Currants

Ingredients

• 100 g butter
• 50 g sugar cane granules
• 1 pinch salt
• 2 tbsp lemon juice
• 0.5 organic lemon (zest)
• 100 g silken tofu
• 100 g whole wheat flour
• 0.5 tsp Baking powder
• butter (for the pan)
• 1 tsp agar-agar
• 1.5 tbsp cold water
• 250 ml milk
• 50 g sugar cane granules
• 1 tsp ground vanilla
• 0.5 organic lemon (zest)
• 125 g whipping cream
• 600 g mixed currants

Instructions

1. 1.

   For the dough, beat the softened butter, 50 g sugar cane granules and salt with a hand mixer until smooth; add lemon juice, zest and spoonfuls of silken tofu, mixing well. Combine flour with baking powder and fold into the mixture until all ingredients form a smooth batter.

2. 2.

   Transfer the batter to a greased fruit cake tin and level the surface. Place the tin on a rack in a cold oven (middle rack). Set the oven to 180°C and bake the base for about 40 minutes.

3. 3.

   Remove the cake, let it rest in the tin for 10 minutes, then transfer to a cooling rack to cool completely.

4. 4.

   For the cream, whisk agar-agar with water until smooth. Bring milk, sugar cane granules, vanilla and lemon zest to a boil; stir in the dissolved agar-agar. Remove from heat and allow the mixture to cool while stirring frequently.

5. 5.

   Whip the cream stiffly and fold into the vanilla custard.

6. 6.

   Spread the vanilla custard over the cooled cake base. Rinse, dry and stem the currants, then scatter them over the custard. Chill the cake for about 1 hour before serving.