Summary

Ingredients

• 500 g currants, red
• 100 g butter or mararine
• 250 grams sugar
• 2 medium egg (s)
• 2 egg yolks
• 2 egg whites
• 150 g hazelnuts, round
• 175 g flour
• 2 teaspoons baking soda
• 7 tablespoon milk
• 1 teaspoon lemon juice
• 1 tablespoon hazelnuts, cut into flakes
• 1 tablespoon powdered sugar
• Breadcrumbs and fat for the pan

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Instructions

1. Wash the currants, drain them well and set aside some pretty panicles to decorate. Remove the rest of the berries from the panicles with a fork.
2. Stir the fat and 125 g sugar until frothy. Gradually stir in the eggs and yolks. Mix the ground nuts, flour and baking powder, stir in briefly, adding the milk. Pour the dough into a springform pan (26 cm) that has been greased and sprinkled with breadcrumbs and smooth out. Spread the berries on the dough and press lightly. Bake in the preheated oven (175 ° electric stove) for 25 - 30 minutes.
3. Beat the egg whites until stiff, gradually pouring in 125 g of sugar. Withdraw lemon juice. Spread the meringue loosely on the hot cake, sprinkle with hazelnut flakes and bake for another 15 minutes.
4. Remove the cake from the pan and let it cool down. Just before serving, dust with powdered sugar and decorate with currant panicles.