Currant Cake with Topping

Summary

Ingredients

For the dough:

• 125 g butter
• 1 egg (s)
• 75 grams sugar
• 125 g flour
• 1 packet baking powder
• 100 g nuts, round

For the cast:

• 3 egg whites
• 75 grams sugar
• 200 g sour cream
• 0.5 teaspoon ½ cinnamon
• 3 egg yolks
• 2 tablespoon cornstarch
• 500 g currants

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Instructions

1. For the batter:
2. Beat the egg with the sugar and butter until frothy. Mix the flour with the nuts and baking powder and slowly add to the foam mixture. Pour the dough into a greased 26 cm springform pan and bake in the preheated oven to 180 ° C for about 30 minutes.
3. For the cast:
4. Beat the three egg whites very stiffly. Now stir the egg yolks with sugar until foamy, fold in the cinnamon, cornstarch and sour cream. Then fold in the berries with the egg whites (carefully, not too quickly). Now spread the topping on the pre-baked base and bake again at the same temperature for 30 minutes!
5. Important! Please let the cake cool in the pan!