Another favorite

A while back I promised I'd be right back with this recipe..
..that was July 28th... oops.

One of the perks of being home sick and actually being able to sit up today is the fact that I get to do some much needed catching up. I still got a high fever yesterday, started about 1pm.. so I've got a few hours at least.. hopefully all day. I was truly bored out of my mind yesterday.. I couldn't even do knitting after 1pm.. hmmpph..

But back to the recipe.

Behold the Two Story Currant cake

..or what was left of it... hehee..
I guess you could use any berries, but nothing too sweet. I think rhubarb would work really
well too.. just cook the rhubarb qiuckly with a bit of sugar first. The cake has two different cake doughs on top of each other.
I use a pan that has the latch at the side to pop the bottom off.

You will need (and these are metric measurements, dl= desiliter, l= liter):

100g softened butter/margarine
1½ dl sugar
2 eggs
1½ dl flour
1dl potato/corn starch flour
1 tsp baking powder
½ l clean red currants

Whisk the butter and sugar until it is light and fluffy (you know what I mean...). Add eggs one at a time whisking well. Add dry ingredients together and add to mix. Whisk smooth.
Pour dough into a well buttered and floured springpan. Add berries on top and pop in the oven at 175C for about 30 minutes.

Make a cup of tea and sit down for 15 minutes and then start on the next phase.

For the second layer you will need:

2 eggs
1 dl sugar
4 tsp vanilla sugar
1 dl flour
5-6 tbl potato/corn starch flour

Whisk eggs and sugar (you know the drill by now.. whisk whisk and then whisk some more). Mix dry ingredients and add to the dough. Mix until smooth.

Take the cake out of the oven and pour the new dough on top. Pop it back into the oven for another 15 minutes at least.

Let it cool a bit and enjoy :)