Currant cake

Ingredients for 1 servings:

• 300 g flour
• 175 g margarine
• 100 g sugar
• 2 egg yolks
• 1 bag of flavoring (Citroback)
• 1 egg yolk
• 3 tbsp breadcrumbs
• 50 g almond(s), ground
• 1 tbsp sugar
• 500 g currants (Träubles)
• 4 egg whites
• 200 g sugar
• 150 g almond(s), ground
• Fat for the mold
• possibly breadcrumbs for the mold

Instructions

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

Original Swabian ‘Träubleskuchen’

Form a shortcrust pastry from the dough ingredients and place it in a greased (and optionally dusted with breadcrumbs) springform pan. Prick with a fork. Whisk the egg yolks and brush the dough with them. Mix the breadcrumbs, almonds, and sugar and spread them over the egg-yolk-coated dough. Bake in a preheated oven at 175°C – 200°C for approx. 15-20 minutes. For the topping, beat the egg whites with the sugar until stiff. Carefully fold in the trimmed currants and almonds. Spread the mixture over the cake. Return to the preheated oven and bake at 175°C for another 30-40 minutes.