Currant cake with coconut topping

Ingredients for 1 servings:

• 150 g sugar
• 200 g margarine
• 6 egg yolks, separated
• 500 g flour
• 1 packet of baking powder
• 500 g currants
• 1 pack of red currant jelly powder
• 200 g desiccated coconut
• 150 g powdered sugar
• 6 egg whites

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

delicious, moist sheet cake

Make a shortcrust pastry from the first five ingredients. Roll out the dough onto a deep baking sheet and prick it several times with a fork. Cook the red currant compote according to the instructions and fold in the currants. Spread this mixture over the dough and bake at 180°C for about 20 minutes until golden brown. Beat the six egg whites until stiff peaks form and carefully fold in the powdered sugar and desiccated coconut. Remove the cake from the oven, carefully spread the egg white mixture over the red currant compote, and return the cake to the oven for another 15-20 minutes. The coconut mixture shouldn’t get too dark. It’s best to check it frequently, as ovens bake differently.