Currant cake

Ingredients for 1 servings:

• 200 g flour
• 100 g butter
• 100 g sugar
• 1 egg(s)
• 500 g currants
• 3 egg yolks
• 100 g sugar
• 125 g almond(s), peeled, ground
• 3 egg whites
• 4 tbsp powdered sugar
• Flour for the work surface

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

Sift the flour onto a baking board and knead with the butter, sugar, and egg. Wrap in cling film and leave to rest in the refrigerator for 2 hours. Pick the currants, rinse them, and let them drain. Beat the egg yolks with half the sugar until frothy, then mix with the almonds. Beat the egg whites with the remaining sugar until stiff peaks form and fold into the egg yolk and almond mixture. Mix the currants into the mixture as well. Preheat the oven to 200°C. Roll out the pastry on a floured surface and line the sides and bottom of a springform pan with it. Prick the pastry base several times with a fork and smooth the filling over it. Bake the cake on the second rack from the bottom for 40 minutes. Let it cool in the pan for 5 minutes and then transfer to a wire rack. Once completely cool, dust with icing sugar.