Currant cake with nut topping

Ingredients for 1 servings:

• 300 g flour
• 150 g sugar
• 1 tsp baking powder
• 2 egg yolks
• 150 g butter
• 1 packet of vanilla sugar
• 1 pinch of salt
• 4 egg whites
• 100 g sugar
• 150 g ground almonds
• 350 g currants

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes

Mix the flour with the baking powder. Add the sugar, vanilla sugar, salt, egg yolk, and softened butter. Knead with the dough hook until you have a smooth shortcrust pastry. Shape the dough into a ball, wrap in cling film, and let it rest in the refrigerator for 30 minutes. Wash and drain the currants, then remove the berries from the stalks. Preheat the oven to 200°C. For the nut topping, beat the egg whites until stiff peaks form, then slowly add the sugar. Carefully fold in the nuts and berries. Line the baking sheet with baking paper. Roll out the dough on a floured surface and place it on the baking sheet. Prick the dough several times with a fork and pre-bake in the oven at 180°C for 15 minutes. Brush with the nut and berry mixture and bake at 175°C (no fan) for another 15 minutes.