|250 g||red currants|
|1½ tsp||baking powder|
|160 g||unsalted butter|
|40 g||vanilla pudding powder|
|500 ml||whole milk|
|confectioner’s sugar (for serving)|
Preheat the oven to 180°C/350°F. Wash the red currants and remove stems. Add flour, baking powder, sugar, egg, butter, and salt to a bowl and using a hand mixer with dough hooks knead until a smooth dough forms. Place bowl in the fridge to rest.
Mix the vanilla pudding powder with some milk and whisk to combine well. Add the remaining milk, sugar, and pudding powder mixture to a saucepan and let simmer until thickened.
Grease a springform pan and line it with parchment paper. Transfer two thirds of the dough to the pan and press down to form the cake base. Add the pudding and the red currants and crumble the remaining dough on top.
Transfer the cake to the oven and bake at 180°C/350°F for approx. 40 min. Dust with confectioner’s sugar before serving. Enjoy!