Heilbronn Träubleskuchen

Ingredients for 1 servings:

• 200 g flour
• 175 g sugar
• 4 eggs
• 100 g margarine
• 500 g red currants
• 1 packet of vanilla sugar
• 150 g hazelnuts, ground

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

Make a shortcrust pastry from flour, 50g sugar, one egg, and margarine and chill for about 30 minutes. Wash the currants and remove the stalks, then set aside. Then spread the shortcrust pastry into a springform pan lined with baking paper, pulling up the edges. Prick several times with a fork and bake for 10 minutes at a preheated oven temperature of 175°C (350°F). During this time, separate the remaining 3 eggs and beat the egg whites until stiff peaks form. Beat the egg yolks with 125g sugar and the vanilla sugar until frothy. Carefully mix in the hazelnuts, then fold in the stiffly beaten egg whites. Finally, fold in the currants and immediately pour the mixture onto the pre-baked pastry. Bake at the same temperature for another 30 minutes. Allow to cool in the pan.