John Myers
Ingredients for 1 servings:
- 200 g flour
- 1 tsp, leveled baking powder
- 100 g sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- 75 g butter
- 1 egg(s)
- 750 g currants
- 2 large eggs, separated
- 2 tbsp sugar
- 1 tsp flour
Instructions
Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes
Line a 26cm springform pan with baking paper. Quickly knead the ingredients for the shortcrust pastry together. Roll out the dough and pour it into the pan, forming a raised edge. Then place the pan in the refrigerator for about half an hour. Remove the stems from the currants and preheat the oven to 175°C. For the topping, separate the eggs, beat the egg whites until stiff, and fold in the 2 tablespoons of sugar. Beat the egg yolks until thick and creamy, then stir in the flour. Carefully fold in the beaten egg whites and currants, then pour the mixture onto the prepared pastry. Bake in the preheated oven for 45 minutes, remove from the oven, and let cool in the pan.
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