Currant cake with almonds and meringue

Ingredients for 1 servings:

• 200 g flour
• 100 g almond(s), ground
• 1 packet of baking powder
• 200 g butter, soft
• 5 eggs
• 380 g sugar
• 100 g almond flakes
• 5 tbsp milk
• 750 g currants, red
• 1 pinch of salt
• 2 packets of vanilla sugar
• 2 tbsp powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

Strip the currants from the stalks, wash, and dry thoroughly. Preheat the oven to 180°C. Mix the flour, baking powder, and ground almonds. Separate the eggs. Beat the softened butter with 180g of sugar and vanilla sugar for about 5 minutes until creamy. Stir in the egg yolks, one at a time. Stir in the milk and the flour mixture alternately. Spread the batter onto a greased baking sheet lined with baking paper. Spread the currants on the batter. Beat the egg whites with a pinch of salt until stiff and then drizzle in 200g of sugar. Brush the beaten egg whites over the currants. Sprinkle the flaked almonds and 2 tablespoons of powdered sugar over the cake and bake for 35 minutes. Halfway through the baking time, cover with aluminum foil if necessary to prevent the almonds from burning and becoming bitter. Once the cake has cooled, sprinkle with powdered sugar and serve.