Träubles cake with meringue mixture

Ingredients for 1 servings:

• 1 portion of dough (shortcrust pastry, in my recipes)
• 750 g currants, red or black
• 200 g ladyfingers, or cake leftovers
• 4 eggs, separated
• 60 g honey
• 1 vanilla pod(s), pulp
• 100 g powdered sugar
• 1 pinch of salt

Instructions

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

Swabian currant cake, grandma’s style

Strip and wash the currants and drain well. Crumble the sponge fingers in the packaging using a rolling pin. Roll out the shortcrust pastry on baking paper (40×40 cm; roll width in a square), lightly flouring the rolling pin. Place the shortcrust pastry in the springform pan with the baking paper, press down the edges lightly, and trim any paper that extends over the edge of the springform pan. Spread about 2 handfuls of sponge finger crumbs over the dough. Beat the egg whites with a pinch of salt until almost stiff peaks form, then continue beating with the powdered sugar until glossy peaks form. Beat the egg yolks with honey and vanilla seeds until frothy, then mix in the remaining sponge finger crumbs. First beat the beaten egg whites, then fold in the currants loosely but thoroughly. Pour the mixture onto the cake. Bake in a preheated oven at 180°C (160°C fan-assisted oven) on the lowest rack for 50 minutes, covering with baking paper after 30 minutes. Let cool in the pan.