Summary

Ingredients

• 250 g butter
• 250 grams sugar
• 1 egg (s)
• 1 lemon (s), the grated zest
• 500g flour
• 1 teaspoon Baking powder
• 500 g currants
• 100 g marzipan paste
• 25 g powdered suar
• Fat, for the shape

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Instructions

1. Mix the butter and sugar until creamy. Add egg and lemon zest and stir in.
2. Mix the flour and baking powder and stir half into the butter and sugar mixture. Knead in the remaining flour with your hands and work everything into crumble.
3. Press two thirds of the crumble into a greased springform pan (26 cm diameter). Prick the bottom several times with a fork. Pre-bake in a preheated oven (electric stove: 200 °, convection: 175 °, gas level 3) for about 20 minutes.
4. In the meantime, wash the currants, drain them and remove them from the panicles with a fork. Knead the marzipan and powdered sugar and roll out into a plate (approx. 20 cm diameter).
5. Let the base cool down a little, place the marzipan plate on top. Sprinkle with the currants and spread the remaining crumble on top.
6. Bake in the oven at the same temperature for about 35 minutes. Serve with a dollop of whipped cream.