Mix the butter or margarine with the hand mixer until smooth. Gradually add sugar, vanilla sugar and lemon peel while stirring, until a thickened mass is formed. Stir in each egg yolk one at a time. Stir in the poppy seed baking. Mix flour with baking powder and almonds and stir in portions. Finally, briefly fold in the egg whites with the hand mixer on the lowest setting. Smooth the dough in a greased drip pan and spread the currants on top.
Top / bottom heat: approx. 180 ° C
Hot air: about 160 ° C
Gas: around level 3
Baking time: about 30 minutes
Let the cake cool on the baking tray on a wire rack.
Prepare the icing with sugar, juice and water according to the instructions on the packet and pour over the cooled cake.