Currant cake with pine nuts

Ingredients for 1 servings:

• 250 g flour
• 125 g butter
• 225 g sugar
• 5 eggs
• 1 pinch of salt
• 3 vanilla pods
• 500 g currants
• 2 tbsp breadcrumbs
• 125 g almonds
• 75 g pine nuts
• possibly sugar (decorative sugar), red

Instructions

Working time approx. 50 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 10 minutes

Roast the pine nuts in a dry pan until golden brown and let cool. Scrape out 1 vanilla pod. Knead 250g flour, 125g butter, 75g sugar, 1 egg, salt, and vanilla seeds into a shortcrust pastry and refrigerate for 30 minutes. In the meantime, remove the currants from the stalks. Separate the remaining eggs. Using a wooden spoon, beat the egg yolks with 1 tablespoon of sugar until creamy. Scrape out the remaining 2 vanilla pods. Preheat the oven to 180°C (top/bottom heat). Beat the egg whites until stiff, carefully adding the sugar and vanilla seeds. Carefully fold the almonds into the beaten egg whites. Add two-thirds of the beaten egg whites to the bowl with the egg yolks and mix lightly. Fold in the currants and 2/3 of the pine nuts. Roll out the shortcrust pastry and line a 26cm diameter baking pan with it, forming a raised edge. Prick the base several times with a fork and scatter the breadcrumbs on top. Spread the berry and egg mixture evenly over the dough. Then pour the remaining egg whites over the top and smooth it down. Scatter the remaining pine nuts on top and press them in lightly. If desired, sprinkle with some decorative sugar. Bake for about 50 minutes.