Pour 1 cup of buttermilk into a container. Wash the cup, dry it and use it to measure the ingredients. Cream fat, 1 cup of sugar and salt. Stir in eggs one after the other. Mix flour and baking powder and stir in alternately with 1/2 cup of buttermilk briefly. Put the dough into a greased springform pan (26 cm Ø), dust with flour and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes. Let the base cool down on a cake rack for at least 1 hour
Wash the currants, drain well and remove from the panicles. Soak gelatine in cold water. Stir quark, 1 1/2 cup buttermilk, 1/2 cup sugar until smooth. Squeeze the gelatine and dissolve in a small pot. Stir 4 tbsp. quark cream into the gelatine and then stir into the remaining quark cream. Chill the cream for about 10 minutes until it starts to gel
Remove the base from the mould and enclose with a cake ring. Whip the cream until stiff. Fold in 150 g currants and cream. Put buttermilk quark cream on the base and press slight dents with a tablespoon. Put the cake in a cool place for approx. 4 hours
Warm the jelly in a small pot. Remove the cake ring from the cake. Spread 75 g currants on the cake and sprinkle jelly over it with a teaspoon. Peel the chocolate with a peeler and spread it on the cake
waiting time approx. 4 3/4 hours