Currant cake with meringue

Ingredients for 1 servings:

• 250 g wheat flour, type 405
• 125 g butter, cold
• 100 g sugar
• 2 egg yolks
• ½ pack of baking powder
• 1 sachet of vanilla sugar or bourbon vanilla paste
• some lemon zest, grated
• 6 egg whites
• 1 pinch of salt
• 250 g sugar
• 200 g ground almonds
• 600 g currants

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Grandma’s specialty…

Quickly knead the flour with the cold, cut-in-pieces butter, sugar, egg yolks, baking powder, vanilla sugar, and lemon zest to form a shortcrust pastry and chill for 30 minutes. Preheat the oven to 180°C (top/bottom heat). Beat the egg whites with a pinch of salt in a large mixing bowl until stiff peaks form, gradually adding the sugar and continuing to stir until a very stiff meringue forms. Now stir in the ground almonds by hand with a whisk. Also whisk in the washed, hulled, and well-drained currants. Line the bottom and sides of a greased 28 cm springform pan with the chilled shortcrust pastry and prick the pastry several times with a fork. Spread the meringue mixture over the shortcrust pastry and bake the cake on the second rack from the bottom for about 1 hour. Important: After baking, let the cake cool down thoroughly in the pan before removing the springform pan rim!