Summary

Ingredients

• 170 g suar, (fine)
• 170 g butter
• 4 egg yolks
• 1 packet vanilla sugar
• Lemon zest, grated
• 300 grams flour
• 0.5 ½ pack baking powder, (tartar baking powder)
• some Milk

For the hood:

• 4 egg whites
• 250 grams sugar
• 200 g currants, (currant)

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Instructions

1. Mix the sugar, butter, yolks, van, sugar and lemon zest until frothy
2. Mix the flour with baking powder and sift over it, stir in well and add a little milk if necessary, so that a spreadable batter is created.
3. Spread the dough on a baking sheet lined with baking paper and bake in a preheated oven at around 190 ° until golden yellow.
4. In the meantime, beat the egg whites until stiff and let the granulated sugar trickle in while you continue to beat. Now fold the currants into this solid mass!
5. Now spread the meringue mixture onto the baked hot dough and put it back in the oven and bake again at 150 ° -170 ° (depending on whether there is hot air) for another 20 minutes. The tips of the meringue should only be light brown and you can also, at 100 °, let it dry a little with hot air.