A cake recipe for all foodies:
Rinse currants and brush them from the stems. Marinate with sugar and liqueur for half an hour. Drain, collect the liquid and mix with the juice.
Break the spoon bisquits into coarse pieces, drizzle with the juice mixture and infuse for 20 min.
In the meantime, stir milk and sauce powder. Whip cream with vanilla sugar until stiff, fold in sauce.
Alternate layers of cake, currants and vanilla cream in a sufficiently large bowl. Serve garnished with the mint leaves.
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