Summary

Ingredients

• 150 g red currants
• 2 large egg (s)
• 50 grams sugar
• 50 grams flour
• 2 packs vanilla sugar, bourbon
• 1 pinch (s) cinnamon, (optional)
• 1 tablespoon kirsch
• 2 tablespoon crème fraîche
• possibly milk
• some powdered sugar, for dusting

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Instructions

1. Clean the red currants and arrange them in a 26 cm pie dish (ceramic or glass).
2. In a bowl, beat 2 eggs with 50 grams sugar and 2 packs vanilla sugar for 2 minutes until foamy.
3. Fold in 50 grams flour, cinnamon (if using), 1 tablespoon kirsch, and 2 tablespoons crème fraîche.
4. If the batter is too thick, add a few drops of milk to reach the desired consistency.
5. Pour the batter over the currants.
6. Bake in a preheated oven at 180 °C (350 °F) for 35 minutes until the top is golden and set.
7. Remove from the oven and dust with powdered sugar.
8. Serve hot immediately. Vanilla ice cream or sauce works well as an accompaniment.