Summary

Ingredients

• 300 grams flour
• 150 g butter
• 150 grams sugar
• 2 egg yolks
• 1 teaspoon Baking powder
• 1 packet vanilla sugar
• possibly milk if required

For the filling:

• 500 g currants, cleaned
• 4 egg whites
• 100 g suar
• 1 tablespoon cornstarch
• 3 tablespoon almond (s) (almond flakes)
• 1 tablespoon butter for frying
• possibly sugar if necessary
• Fat for the shape

Print Recipe Pin Recipe

Instructions

1. Prepare a shortcrust pastry using the ingredients for the dough. Wrap it in foil and put it in the refrigerator for about an hour.
2. Beat the egg whites out of the 4 egg whites. When this is almost solid, pour in the sugar and then stir in the starch.
3. Grease a springform pan, roll out the dough and place in the form. Pull up an edge. Carefully fold the currants under the egg whites and fill the mold.
4. Bake in a preheated oven at 160 ° C for about 50 minutes.
5. Fry the almond flakes in 1 tablespoon butter, possibly add a little sugar at the end and spread on the finished cake.