Currant Crumble Cake

For the currant crumble cake, beat eggs with powdered sugar, vanilla sugar and melted butter until foamy, mix flour with baking powder and then add to the egg mixture, stir in milk as well.

Spread the mixture on a small greased baking sheet and sprinkle with currant. Knead 80 g each of flour, granulated sugar and cold butter as well as the ground hazelnuts into crumbles and spread them over the top.

Bake the currant crumble cake in the oven preheated to 180 degrees for about 45 minutes.

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