Summary

Ingredients

For the dough:

• 250 g flour
• 15 g yeast
• 50 ml milk, lukewarm
• 2 tablespoon sugar
• 100 g yourt
• 125 g butter
• 1 teaspoon salt

For the cream:

• 4 egg (s), separated
• 125 g suar
• 200 g cream cheese
• 1 packet custard powder, vanilla or cream
• 400 g yourt
• 200 g crème fraîche
• 500 g currants

For the sprinkles:

• 100 g flour
• 50 grams sugar
• 75 g butter
• 3 tablespoon hazelnuts, sliced

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Instructions

1. For the dough, first sift the flour into a bowl and make a well in the middle. Crumble in the yeast, add the sugar and pour in the milk. Using a fork, mix with a little flour from the edge to a pulpy pre-dough. Cover and let rise for about 15 minutes. Then add the yoghurt, the butter in pieces and the salt. Knead everything into a very soft dough (it also sticks!). Cover again and put in the refrigerator for about 1 hour. Grease a 26 springform pan and chill too.
2. You can now clean the currants and remove them from the panicles.
3. When the dough has been allowed to rise for an hour, line the prepared springform pan with it. There should be a margin of approx. 4 cm. Put back in the fridge. Now preheat the oven to 180 ° C top / bottom heat.
4. Beat the egg whites with a pinch of salt until stiff, gradually pour in 50 g of the sugar and keep beating until the snow is firm. Put aside. Then beat the egg yolks with the remaining sugar until creamy, stir in first the cream cheese and pudding powder, then the yoghurt and creme fraiche. Finally fold in the egg whites and currants. Place on the prepared dough and bake in the preheated oven for about 30 minutes.
5. In the meantime, mix flour, sugar and possibly cinnamon for the crumble. Add the butter in pieces and work everything into sprinkles with a knife, with your fingers or with the help of a hand mixer. Mix in the hazelnut leaves. Spread the crumble on the pre-baked cake and bake for another 30-40 minutes.