Urmeli`s Creamy Currant and Chocolate Sprinkle Cake

Summary

Ingredients

For the dough: (base and crumble)

• 250 g flour
• 0.5 ½ pack baking powder
• 1 pinch (s) salt
• 20 g cocoa
• 120 g butter
• 120 g suar
• 1 large egg (s)

For the filling:

• 275 g currants, red
• 100 g butter
• 100 g suar
• 2 ½ tablespoon vanilla sugar
• 3 egg (s)
• 500 g low-fat quark
• 1 squirt lemon juice
• 0.5 ½ pack cream pudding powder
• 0.5 ½ pack vanilla pudding powder (Bourbon vanilla)

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Instructions

1. Line a 26 cm diameter springform pan with paper on the bottom, then grease and flour. Preheat the oven to 180 ° C top and bottom heat.
2. For the dough, mix the flour, baking powder, cocoa and salt in a bowl. In a sufficiently large bowl, stir the butter with the sugar until creamy. Add the egg and stir in. Stir in the flour mixture and mix the mixture into sprinkles.
3. Press half of the crumble mixture into the mold as a base. The best way to do this is to spread the dough on the base, then place cling film on top and roll out evenly with a rolling pin. Then press up an approx. 3 cm high edge. Chill the mold and the remaining crumble mixture until you are ready to use it again.
4. For the filling, remove the currants from the panicles with a cake fork. Melt the butter slightly in the microwave. Mix the butter with the sugar and vanilla sugar. Add the eggs one by one and stir in as well. Add the quark, lemon juice and pudding powder and stir everything to a uniform mass. Spread the quark mixture on the floor, distribute the currants evenly on top and cover with the remaining sprinkles.
5. Bake the cake on the middle rack for about 45 - 50 minutes. Then let the cake cool for a good 60 minutes in the mold, then remove the mold and let the cake cool down completely.
6. If you don`t want leftovers, you can only use one type of pudding powder.