First, quickly knead the ingredients for the shortcrust pastry together. Roll out a little and cover the bottom of a greased springform pan (26 cm in diameter) or lined with baking paper. Brush with the currant jelly.
Then for the batter, beat the eggs with sugar and vanilla sugar until they are thick and foamy. Mix hazelnuts with flour and baking powder and fold in. Place the dough on the shortcrust pastry and spread it smoothly. Spread the currants on top.
Bake in the oven at 180 degrees for about 40-50 minutes.