Currant meringue cake

Ingredients for 1 servings:

• 250 g flour
• 50 g chocolate
• 100 g ground almonds
• 1 pinch of cinnamon
• 200 g butter
• 400 g sugar
• 5 eggs
• 500 g currants
• 20 g almonds (flaked almonds)
• 20 g powdered sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

a complete delight!!

Sift the flour and grate the dark chocolate. Add 50g of ground almonds and cinnamon and mix. Add the butter, 100g of sugar, and 2 egg yolks and knead into a smooth dough. Let it rest in the refrigerator for 1 hour. Wash and sort the currants, then cut them from the stalks. Roll out the dough and line the bottom and sides of a 30cm springform pan with it, pricking the base several times. Bake in a preheated oven at 180°C for 20 minutes. Let the base cool in the pan and sprinkle with the remaining almonds. Beat 5 egg whites until stiff peaks form, then drizzle in 300g of sugar. Fold in the currants. Spread the mixture over the pastry base. Sprinkle with the flaked almonds and powdered sugar. Return the cake to the oven and bake at 250°C until the meringue is golden brown.