Summary

Ingredients

• 125 g butter
• 75 grams sugar
• 1 packet vanilla sugar
• 1 egg (s)
• 125 g flour
• 1 teaspoon, leveled baking powder
• 100 g almond (s), peeled and round
• 700 g currants, red
• 3 egg (s)
• 75 grams sugar
• 0.5 teaspoon ½ cinnamon
• 1 cup sour cream
• 1 pinch (s) salt

Print Recipe Pin Recipe

Instructions

1. Mix the ingredients butter to almonds into a batter. Bake in a greased springform pan (26 cm) at 175 ° C for 30 minutes on the 2nd rail from the bottom.
2. In the meantime, beat 3 egg yolks with sugar and cinnamon until frothy, stir in the sour cream. Beat 3 egg whites with salt until stiff and fold in.
3. Put the prepared currants on the hot cake.
4. Spread the topping over it, bake for another 30 minutes.