John Myers
Ingredients for 4 servings:
- 210 g flour
- 140 g butter
- 4 tbsp sugar
- 1 egg(s)
- 1 pinch of salt
- 500 g currants
- 200 g sugar
- 2 eggs
- 5 tbsp almonds, grated
- 3 egg whites
Instructions
Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes
Sift the flour onto a pastry board or into a large bowl. Cut the butter into flakes, add it, and quickly knead everything into a dough with the sugar, beaten egg, and salt. Let it rest in a cool place for one hour. Wash the currants, drain well, strip the berries, place them in a bowl, and sprinkle with 2 tablespoons of sugar. Beat the remaining sugar with the 2 whole eggs until creamy. Fold in the almonds. Beat the egg whites until stiff. Add the almond mixture and the berries and mix everything thoroughly. Roll out the dough to a thickness of 3-4 mm. Line a buttered springform pan with it, creating a raised edge of about 4 cm. Spread the filling on top. Bake for 35-40 minutes at 200 degrees Celsius. Make sure the filling doesn’t brown. Cover with aluminum foil halfway through baking, if necessary. The almond mixture may turn light yellow. And now, good luck!
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