Currant – almond – meringue – cake

Ingredients for 1 servings:

• 180 g flour
• 80 g powdered sugar
• 110 g butter
• 1 egg yolk
• 600 g currants
• 80 g almonds, grated
• 120 g butter
• 100 g sugar
• 1 egg(s)
• 3 egg yolks
• 80 g flour
• 1 tsp baking powder
• 3 egg whites
• 1 pinch of salt
• 120 g sugar
• Fat for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

The slightly different fruit cake

Make a shortcrust pastry from flour, powdered sugar, butter, and egg yolk. Wrap in foil and let it rest in a cool place for 30 minutes. Place the shortcrust pastry in the greased pan, pierce with a fork, and bake in a preheated oven at 200°C for 10 minutes. Toast the almonds and let them cool. Beat the butter and sugar until fluffy. Combine the egg and egg yolk and mix into the butter and sugar mixture. Mix the flour with the baking powder and the almonds and fold into the mixture. Spread the mixture over the cooled shortcrust pastry and scatter the currants on top. Bake for 30 minutes at 180°C. Beat the egg whites with salt until stiff peaks form. Gradually mix in the sugar and continue beating for about 10 minutes. Spread the mixture over the currants (which have since been baked) and bake for about 15 minutes at 180°C. Turn off the oven and bake the cake for about 30 minutes with the door slightly open so that the meringue sets.