Wash the currants, drain and remove the berries from the panicles. Heat 100 g jam in a pot and stir until liquid. Take off, let cool down a little and mix in the currants
Whip the fat, salt, vanilla sugar and sugar until creamy with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in quickly
Place the dough and currant mixture alternately in a greased and flour-strewn springform pan (26 cm Ø) and draw streaks with a fork. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 35-40 minutes. Remove and let cool on a cake rack. Dust with icing sugar before serving
Stir 50 g jam until smooth. Whip cream until stiff, carefully fold in jam. Pass to the cake
waiting time approx. 1 1/2 hours