A great cake recipe for any occasion:
Mix the flour, 1 pinch of salt and not quite cold butter together by hand, rubbing it between your hands until the mixture looks like sand.
Next, add the water gradually (not all at once) and gradually work it in with your hands. It is not necessary to knead the dough too much. The dough should not stick (too much water), but also not tear (too little water)! Form a ball of dough and place in the refrigerator for at least 1/2 hour.
Next, roll out the dough (add a tiny bit of flour and it will go better – it won’t stick) so that it fits into the baking tray. The dough must be thin (like 2- 3 mm).
Rinse the currants, drain them well and spread them evenly on the baking sheet or dough. Sprinkle with about 25 g of sugar (to taste).
Bring the milk with the vanilla sugar briefly to the boil.
In the meantime, mix 75 g sugar, vanilla pudding and semolina and pour into the hot vanilla milk while stirring continuously.
Cool slightly, add the eggs and mix in.
Spread the mixture evenly over the currant on the baking tray or pan.
the baking pan evenly.
Bake for about 45 minutes at 180-200 degrees on the middle rack (top and bottom heat!). The top of the cake must not be completely brown (cover with aluminum foil or move to the lowest shelf)! Before cutting or eating