Lay out a square springform pan measuring approx. 36cm x 33cm with the egg waffles, cut something if necessary, the bottom does not have to be completely covered, with me there are always gaps of approx. 1 cm free. (So far I have only made the cuts with the egg waffles I bought and they don`t soak even after 2-3 days!)
Soak the gelatine sheets in cold water for approx. 5 minutes according to the instructions.
In the meantime, briefly mix the dairy products (except for a few tablespoons of buttermilk), vanilla sugar, sweetener (or sugar) and lemon juice with the mixer. Heat the rest of the buttermilk and completely dissolve the well-squeezed gelatin in it, stir a few tablespoons of the finished curd cheese mixture into the dissolved gelatin and, when it is cool enough, stir quickly into the curd cheese mixture (mixer). To be on the safe side, season again with sweetener, sugar or vanilla sugar - the currants are sour enough!
Pour almost half of the curd mixture over the egg wafers and distribute it evenly when it is firm enough that the currants do not (completely) sink in, spread about 350g currants on top, pour the remaining curd mixture over it and distribute the rest of the currants on top - the The curd mixture should be almost completely covered.
When the curd mixture is already firm enough (if the dairy products are well chilled, it works pretty quickly), prepare the icing according to the instructions and at the beginning very carefully (so that the curd mixture does not mix with the icing!) The currants evenly from the center cover. Place the slices in the refrigerator for a few hours (preferably overnight) to set, then remove the springform edge and serve.
Of course, you can also use normal products instead of skimmed milk products!
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