Summary

Ingredients

For the dough:

• 150 g powdered suar
• 3 egg yolks
• 50 g butter
• 0.25 liter ¼ milk
• 1 packet vanilla sugar
• 3 tablespoons water
• 250 g flour
• 1 packet baking powder

For the meringue topping:

• 3 egg whites
• 200 g suar, finer
• 1 packet vanilla sugar
• 300 g currants (currants), red
• Grease for the tin
• Flour for the baking sheet

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Instructions

1. Wash, clean and sort the currants.
2. For the dough, mix all the ingredients in a bowl to form a dough and spread on a greased, floured sheet.
3. Bake in a preheated oven at 170 ° C for approx. 15 minutes (must not be fully baked).
4. For the topping, do not beat the egg whites until stiff. Slowly pour in the fine sugar and vanilla sugar and whisk until done. Fold in the currants and spread the topping on the slightly baked dough. Bake for another 5 to 10 minutes.