Currant cake

Ingredients for 1 servings:

• 250 g flour
• 125 g butter
• 65 g sugar
• 1 egg(s)
• 1 pinch of salt
• 1 tbsp milk
• 500 g currants
• 1 handful of breadcrumbs or ground nuts
• 4 eggs
• 200 g sugar
• 125 g almonds, ground
• 1 packet of vanilla sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

Swabian Träubleskuchen

Knead the dough ingredients into a shortcrust pastry and place it in the refrigerator for 30 minutes. In the meantime, pull the Träuble cherry cherries off the stalks. For the topping, use two bowls: First, separate the eggs. Put the egg yolks in one bowl and beat them with a wooden spoon and about 1 tablespoon of sugar until creamy. Now, in the other bowl, beat the egg whites with sugar and vanilla sugar until stiff peaks form. Then stir in the almonds. Now, pour two-thirds of the beaten egg whites into the bowl with the egg yolks, mix everything together loosely and fold in the currants. Now, roll out the shortcrust pastry and place it in a 26cm baking pan. Prick the base several times with a fork and add a handful of breadcrumbs or ground nuts. Now, spread the berry mixture evenly over the dough and then sprinkle the rest of the beaten egg whites on top. Bake on the middle rack at 190°C (top/bottom heat) for about 1 hour. Author’s note: This cake is best baked in the lower third of the oven so the crust bakes faster. Sometimes you need to cover it because it browns quickly. This varies from oven to oven.