Currant cake

Ingredients for 1 servings:

• 200 g flour
• 1 pinch of salt
• 80 g sugar
• 100 g butter
• 1 egg(s)
• 3 egg whites
• 1 pinch of salt
• 120 g sugar
• 120 g almond(s), ground
• 1 packet of vanilla sugar
• 500 g currants, red
• n. B. Pulses for blind baking

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Make a shortcrust pastry from the first 5 ingredients, wrap in cling film and chill for about 30 minutes. Then roll out the dough and place it in a springform pan (26 cm diameter), creating a rim of about 3 cm. Prick the pastry base, line it with baking paper and add weights (e.g. with dried pulses). Blind bake the base in the lower half of an oven preheated to 220°C. Then remove the oven from the oven, remove the baking paper and pulses and reduce the oven temperature to 175°C. Beat the egg whites with the salt until stiff peaks form. Add the sugar and continue beating until the egg whites are glossy. Carefully fold the almonds, vanilla sugar and 400 g of the redcurrants into the egg whites. Spread the mixture on the blind-baked base and scatter the remaining redcurrants on top. Bake the cake for about 45 minutes in the lower half of the preheated oven. Then turn off the oven and let it dry for about 10 minutes with the door slightly ajar. Let the cake cool slightly, then remove it from the pan and let it cool completely on a wire rack.