Currant and nut meringue cake

Ingredients for 12 servings:

• 150 g flour
• 3 egg yolks
• 120 g sugar
• 1 pinch of salt
• 50 g hazelnuts, ground
• 100 g butter
• 3 egg whites
• 150 g powdered sugar
• 150 g hazelnuts, ground
• 500 g currants, red, cleaned, washed, drained

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Quickly mix the flour, egg yolks, sugar, salt, hazelnuts, and butter flakes into a shortcrust pastry using your hands or the dough hook of a hand mixer. Line a 26 cm springform pan with the dough. Bake in a preheated oven on the lowest rack at 180°C for 15 minutes. Meanwhile, for the topping, beat the egg whites with sugar until stiff peaks form, then carefully fold in the nuts and currants. Reduce the oven to 140°C. Spread the meringue mixture onto the shortcrust pastry base and bake the cake on the middle rack for about 90 minutes.