Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
IngredientsFor the dough:
- 200 g flour
- 0.5 teaspoon ½ baking powder
- 50 grams sugar
- 1 small egg (s)
- 100 g mararine
- Breadcrumbs, for sprinkling
For covering:
- 500 g currants, (or cherries or ooseberries or blackberries)
- 4 egg whites
- 200 g suar
- 150 g hazelnuts, round
Print Recipe
Pin Recipe Instructions
- Knead a shortcrust pastry from the ingredients and chill.
- Wash and pluck the fruit (stone the cherries) and drain well. Cover a springform pan (24-26cm) with the dough, prick a few times with a fork and sprinkle with breadcrumbs. Beat a stiff egg white, add sugar and hazelnuts and mix half of the mixture with the berries. First distribute this part of the mixture on the shortcrust pastry base and then spread the remaining egg whites over it.
- Bake on the 1st or 2nd rack from the bottom at 150-160 ° with hot air for 55 minutes - 1 hour 5 minutes.
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