Milchmädchen Cake with Black Currant

All ingredients for the batter must be at room temperature! Combine everything and mix until the consistency resembles thick sour cream.

Let the batter rest for 30 minutes.

Next, spoon 2 tablespoons of batter onto parchment paper or a silicone mat, spreading it out into a circle roughly 20 cm in diameter.

Bake at 180°C (350°F) for about 3 minutes each, keeping a close eye on them to prevent burning (you should end up with 7-8 layers).

For the frosting, combine all chilled ingredients in a bowl and whip with an electric mixer until fluffy.

For the currant layer, combine all ingredients in a saucepan, simmer until thickened, and let cool.

Assemble the cake inside a cake ring: layer of sponge, frosting, followed by the currant confiture on top of the frosting, repeating for each layer.