Summary

Ingredients

For the dough:

• 450 g flour
• 1 packet tartar baking powder
• 250 g mararine
• 180 g suar
• 2 tablespoon vanilla sugar, homemade with real bourbon
• 6 egg yolks
• some lemon peel, grated or finesse

For covering:

• 6 egg whites
• 1 pinch (s) salt
• 250 grams sugar
• 200 g hazelnuts, round
• 750 g red currants
• Fat, for the tin

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Instructions

1. Mix the flour with baking powder and quickly knead together with the margarine, sugar, vanilla sugar, egg yolks and the grated lemon zest to form a kneading dough and leave to rest in the refrigerator.
2. Preheat the oven to 180 ° C top / bottom heat.
3. Peel off the currants, wash and drain.
4. In the meantime, beat the egg white with a pinch of salt into a very stiff egg whites and slowly pour in the sugar. Loosely fold in the prepared currants and ground hazelnuts.
5. Now distribute the cooled dough on a greased baking sheet and brush with the mixture. Pull over the surface with a notched spatula and bake the cake on the second rack from the bottom for about 50 minutes. Let cool and cut into pieces.
6. Makes 20 pieces.