How to make creamed cake with redcurrants step by step

Step 1 - preparations

• Preheat the oven to 170℃ (fan mode) or 180℃ (top/bottom heat mode).
• Grease the baking pan with butter and sprinkle with breadcrumbs or line with baking paper.
  
• Pick the currants, wash and dry them.
  approx. 500 g redcurrants

Step 2 - preparing the dough

• Cream the butter together with sugar for a few minutes at the highest speed of the mixer - so that the mixture becomes fluffy and light in color.
  110 g butter, 200 g powdered sugar
  
• Add eggs one by one, mixing briefly on low speed after each addition - just until combined.
  2 eggs
  
• Add about half of the flour mixed with baking powder and mix briefly on low speed.
  300 g all-purpose flour, 2 teaspoons baking powder
  
• Add milk and mix briefly.
  120 ml milk
  
• Add the remaining flour and mix briefly - turn off the mixer when you can still see remnants of flour.
  
• Then, just stir the dough with a spoon.
  
• Add about half of the currants to the dough and gently mix.
  
• Transfer the dough to the prepared pan.
  
• Sprinkle the remaining currants.
  

Step 3 - preparing the crumble topping

• Crumble the streusel ingredients together with a fork or your fingers to get a lumpy mixture.
  60 g butter, 80 g sugar, 100 g all-purpose flour
  
• Sprinkle the crumble topping over the cake.
  

Step 4 - baking

• Place the cake pan in the oven, approximately in the middle, and bake for about 50 minutes - until a dry stick comes out.
• After baking, let the cake cool.