Summary

Ingredients

For the dough:

• 250 g flour
• 3 tablespoon sugar
• 100 g butter
• 1 egg (s)
• 1 pinch (s) salt

For covering:

• 500 g currants
• 4 egg whites
• 200 g suar

Print Recipe Pin Recipe

Instructions

1. For the dough, knead the flour, sugar, butter, egg and salt, roll out thinly and line a springform pan (diameter 26 or 28 cm) with it. Bake the base at 185 ° C (top / bottom heat) for 12 minutes (if bubbles form, poke holes in the base with a fork) until it is lightly brown.
2. Meanwhile, beat the egg whites until stiff and gradually stir in the sugar so that it becomes a shiny mixture. Transfer half of the egg whites to another bowl and mix with the currants.
3. When the base is baked, pour the currant mixture into the springform pan and spread the egg whites over it. It is best not to smooth it out, but to raise waves with a tablespoon so that the meringue topping is nice and airy.
4. Now bake the cake at 150 ° C (!) For about 45 minutes. The cake is ready when the meringue sounds nice and crispy when you tap it.