Currant Cake

Ingredients

• 500 g currants
• 180 g butter
• 180 g sugar
• 1 packet vanilla sugar
• 1 pinch salt
• 4 eggs
• 350 g flour
• 150 g Ground Almonds
• 0.5 packet Baking powder
• 2 Eggs
• 30 g sugar
• 200 g Sour Cream
• powdered sugar (for serving)

Instructions

1. 1.

   Preheat the oven to 180 °C (convection 160 °C; gas: level 2–3). Rinse the currants, wash them cold and remove any stems.

2. 2.

   Beat the butter with the sugar, vanilla sugar and salt until fluffy, then gradually fold in the eggs.

3. 3.

   Take out 1 tablespoon of flour and sprinkle it over the currants. Add the remaining flour, almonds and baking powder, and mix well. If needed, grease a baking sheet. Spread the dough on the sheet and distribute the currants on top.

4. 4.

   For the glaze separate the eggs. Beat the egg whites with sugar until stiff peaks form. Whisk the yolks with sour cream, fold in the beaten whites, then pour over the currants. Bake at 160 °C (convection 140 °C; gas: level 1–2) for about 40 minutes. Let the cake cool completely and dust with powdered sugar before serving.