Cream fat, sugar and vanillin sugar. First stir in the egg, then the almonds and milk. Mix flour, baking powder and cocoa and stir in briefly. Put the dough into a greased springform pan (22 cm Ø) and smooth it down. Bake in the preheated oven (electric cooker: 175°C / gas: level 2) for about 25 minutes. Let it cool down in the tin.
Soak gelatine in cold water. Beat the red and black currant juice, eggs, sugar except for two tablespoons, cornstarch, lemon juice and zest in a pot with a whisk. Bring to the boil while stirring carefully, remove from the heat and stir in pressed gelatine. Allow the cream to cool and pour it onto the cake base in the springform pan. Put in a cool place for about 4 hours. Wash the currants and drain well. Put some panicles aside for garnishing. Pluck off the rest of the currants. Pour the currants in a mountainous form onto the currant cream. Mix cake glaze and remaining sugar in a small saucepan. Add grape juice while stirring and bring to the boil. Spread the icing over the currants.
Pluck off the rest of the currants. Pour the currants in a mountainous form onto the currant cream. Mix cake glaze and remaining sugar in a small saucepan. Add grape juice while stirring and bring to the boil. Spread the icing over the currants. Chill again briefly. Use a sharp knife to carefully remove the cake from the edge of the springform pan and take it out of the pan. Decorate with currant panicles, white chocolate leaves and fresh currant leaves as desired
Preparation time approx. 1 1/4 hours. E 7,59 g/ F 8,44 g/ KH 40,81 g