For the batter, beat the butter with the sugar, vanilla sugar and a pinch of salt until it is nice and creamy. Gradually add the eggs. Add flour with baking powder and briefly fold in.
Put the dough in a well-greased springform pan and place in the oven for 10 minutes on the middle rack and bake at 180 ° C top / bottom heat or 160 ° C fan oven for 10 minutes. Allow to cool slightly.
I always let the yoghurt drain a little, but it`s not a must and anyone can do it as they want.
Wash the currants or currants very well, dry them and remove the greens.
Make a very firm pudding from 1 packet of pudding powder and the milk, as well as the sugar and a pinch of salt. Cover the pudding and let cool.
Here I recommend adding the pulp of the vanilla pod including the pod or vanilla flavor to the boiling milk and removing the pod before adding the pudding powder.
Put the pudding in a bowl and whip vigorously. Gradually add the eggs.
Add the other packet of vanilla pudding powder and the yogurt, continue beating vigorously.
Finally, carefully fold in the currants or currants.
Now put the yoghurt cream on the floor and smooth it out.
Place the springform pan on the middle rack in the preheated oven and bake at 180 ° C top / bottom heat or 160 ° C fan oven for a good 60 minutes.
(Since every oven heats differently, it is important to ensure that the cake does not burn. If it becomes too dark, simply cover it with aluminum foil.)
When the baking time is over, turn off the oven and let the cake cool in the closed oven.
(The cake is still very soft after baking, so it is essential to let it cool down completely, otherwise it will be a mess).
Despite the lack of quark, in combination with the finished pudding it tastes fine, creamy and similar to cheesecake, the difference is hardly noticeable!
It is very fluffy and stays fresh for a long time and has a fine note of vanilla.
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