Summary

Ingredients

• 200 g butter
• 1 cup sugar
• 1 point vanilla sugar
• 3 egg (s)
• 1 cup cornstarch, (Mondamin)
• 2 ½ cup flour
• 3 teaspoons baking powder

For covering:

• 1 kg currants, washed and plucked from the stems

For the cast:

• 3 egg yolks
• 1 cup sugar
• 1 lemon (s), including the grated zest
• 1 tablespoon cornstarch, (Mondamin)
• 3 cup sour cream
• 3 egg whites
• Sugar, (hail sugar), for sprinkling

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Instructions

1. Mix the softened butter with sugar and vanilla sugar until frothy. Stir in eggs one at a time. Sift the moon amine, flour and baking powder and mix with the butter and egg mixture. Place the dough on a greased baking sheet (it is best to use the slightly deeper fat pan so that the sauce cannot overflow later!).
2. Spread the prepared currants evenly on the dough.
3. Pre-bake the cake at 200 ° C for 20-25 minutes.
4. In the meantime, for the topping, beat the egg whites with a pinch of salt until stiff. Mix the egg yolks with sugar, lemon zest, mondamine and sour cream well and carefully fold in the egg whites. Spread the topping on the pre-baked cake and bake for another 15 minutes at the same temperature until the surface has turned golden brown.
5. Sprinkle the hot sugar on the cake.
6. Tip: To prevent the pouring from overflowing, the pouring can also be baked in stages. That means: always spread just enough icing on the cake so that it doesn`t overflow, then bake for a few minutes and then spread the next portion of icing on top. Proceed in this way until the cast is used up.