Summary

Ingredients

For the dough:

• 250 g flour
• 125 g mararine or softened butter
• 100 g suar
• 1 pinch (s) salt
• 2 egg yolks
• 1 lemon (s), zest it

For covering:

• 500 g currants (red trapes)
• 120 g suar
• 4 egg whites
• 2 tablespoon vanilla custard powder
• 1 tablespoon cornstarch
• 2 tablespoon hazelnuts, ground

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Instructions

1. For the dough, knead all the ingredients in a bowl to form a shortcrust pastry and let it rest for 1 hour in the refrigerator. Line a springform pan (26 cm) with the dough and bake in a preheated oven (fan oven 180 ° C) for about 15-20 minutes until golden. Do not remove from the mold afterwards.
2. For the topping, wash the träuble well and carefully pluck the stems. Beat egg whites into very stiff snow and slowly trickle in the sugar until it is a thick, shiny mass. Now mix the cornstarch with the vanilla pudding powder and the ground nuts and fold in. Finally, carefully fold in the träuble and distribute the foam mixture on the cake base (it can still be hot).
3. The cake is now baked at 150 ° C (convection) for about 40 minutes. The surface should be golden yellow.