Currant Cake with Nut Meringue Topping

Summary

Ingredients

• 300 grams flour
• 125 g powdered suar
• 2 egg yolks
• 2 Table spoons milk
• 125 g butter
• 1 packet vanilla sugar
• 0.5 ½ pack baking powder
• 1 pinch (s) salt
• 500 g currants
• 4 tablespoon semolina
• 3 tablespoon sugar
• 2 egg whites
• 2 tablespoon powdered sugar
• 100 g hazelnuts, round

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Instructions

1. Mix the dry ingredients for the shortcrust pastry, add the egg yolk, milk and butter and work into a smooth dough, then place in the refrigerator for 30 minutes. Press the dough into a greased springform pan, leave to rest for another 30 minutes.
2. Sprinkle the dough with 2 tablespoons of semolina, put 500 g of well-drained currants on the dough, sprinkle with 2 tablespoons of semolina and 3 tablespoons of sugar, shake so that the sugar is distributed (the semolina must be so that the bottom does not become soggy because of the juicy currants)
3. Beat egg whites with powdered sugar, fold in ground hazelnuts. Put the protein and nut mixture on the currants.
4. Bake at approx. 200 degrees for approx. 35 minutes