Currant Cake

For the currant tart, whisk yogurt, sugar, vanilla sugar and eggs until very fluffy. Pour in the oil and stir it in. Sift the baking powder into the flour and gently fold both into the oil mixture. Spread the mixture into a greased and floured baking pan and bake for 25-30 minutes at 170 degrees hot air.

In the meantime, beat the egg whites with a pinch of salt until stiff. Gradually add the sugar and beat until stiff. Carefully fold in the currant.

Spread the currant snow on the baked cake and bake for another 7 minutes at 180 degrees until golden brown.

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