Currant Vanilla Cake

A great cake recipe for any occasion:

To make the shortcrust pastry, first mix the flour, butter, sugar and salt with a hand mixer, then knead with your hands to make a smooth dough. Shape the dough into a ball and place in the refrigerator, wrapped in plastic wrap, for about 30 minutes. Then roll out the dough and bake on a greased springform base (28 cm ø) in a heated oven at 200 degrees (top and bottom heat) for ten to twelve minutes. Then cool the short pastry base on a cake rack.

For the sponge cake base, beat the eggs and sugar until a thick white mixture is formed. Mix the flour with the cornstarch and baking powder and fold into the egg mixture. Line the bottom of a cake springform pan (28 cm ø) with parchment paper, pour in the batter and bake for about 30 minutes at 180 degrees (top and bottom heat).

Remove the sponge from the pan and cool on a cooling rack. Place the short pastry base on a cake plate and spread with the strawberry jam. Place a cake ring (28 cm ø) around it. Divide the sponge cake into two layers – place the bottom layer on the short pastry base.

Make a vanilla pudding from the milk, 50 g sugar and the pudding powder according to the instructions on the package. While still lukewarm, spread the custard evenly over the sponge cake in the cake springform pan.

Add the currants on top, leaving a small circle in the middle of the cake, so it is easier to cut later.

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