250 g (9 oz) margarine
200 g ( 7 oz) sugar
2 tsp vanilla sugar
1 pinch salt
5 egg yolks
250 g (9 oz) plain flour
2 tsp baking powder



For the batter
Use the whisk attachment on a hand mixer at high speed or food processor to cream the margarine and then gradually add the sugar, vanilla sugar and salt. Continue to beat until the mixture is light and fluffy. Add the egg yolks as you beat (one just under every 30 seconds). Sift together the flour and the baking powder. Add this to the creamed fat a little at a time, beating continuously at medium speed.
Have four greased 28 cm (11 inch) springform tins ready
5 egg whites
1 tbsp sugar




For the topping

Whisk the egg whites until stiff and then stir in the sugar. To make four bases, spread 2 tablespoons of the cake mixture on each of the four greased springform tin bases. Ensure that the mixture is not too thin at the edges, otherwise it may burn slightly. Spoon a quarter of the whisked egg white on to each base.

40 g (1 oz) sugar
pinch ground cinnamon
100 g (3 oz) blanched chopped almonds

Mix the sugar with the ground cinnamon and then sprinkle a quarter on each base. Similarly, sprinkle a quarter of the blanched, chopped almonds on each base. Without using the springform ring, bake each base until light brown.
Oven Temperatures
  1. Conventional oven
  2. Fan-assisted oven
  3. Gas oven


about 170 - 200 deg C / 350 - 400 deg F (preheated)
about 160 - 170 deg C / 325 deg F (not preheated)
mark 3-4 (preheated)
Baking time 15 - 20 minutes
Remove the cake bases and springform base from the oven when baked and place on a cooling rack. Leave to cool completely before adding the filling.
500 g (1 lb 2 oz) redcurrants
125 g (4 oz) sifted icing sugar
500 ml (18 fl oz) double cream


For the filling
Wash and drain the redcurrants. Wipe them dry and sprinkle with sifted icing sugar. Whip the cream for 30 seconds. Add the cream stiffener, whip the cream until stiff and then fold in the redcurrants. Spread the filling over the bases and then place one on top of one  another. The top layer should be a base.
Variation You can use raspberries for the filling if you prefer, in which case only add 50 g (2 oz) icing sugar.
Source: Dr. Oetker/ German Baking Today - The Original / Ceres 1997