Juicy and tangy red currants in a bed of soft and sweet sponge cake, served with vanilla ice cream or whipped cream.
200 g/ 7 oz red currants
3 eggs (medium Germany, large US)
6 tablespoons icing sugar
1 teaspoon vanilla extract
4 tablespoons all-purpose flour
2-3 tablespoons flaked almonds
a small knob of soft butter