Currant-Nut Cake

Ingredients for 1 servings:

• 500 g currants, red
• 4 eggs (size M)
• 100 g butter
• 250 g sugar
• 6 tbsp milk
• 150 g hazelnuts, ground
• 175 g flour
• 2 tsp baking powder
• 1 tsp lemon juice
• 2 tbsp hazelnuts (flakes)
• 1 tbsp powdered sugar
• Lemon balm, for decoration
• Fat and breadcrumbs for the form

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Strip the currants from the stems, except for a few sprigs for decoration. Separate 2 eggs. Beat the fat and 125g sugar until frothy. Gradually stir in the eggs and egg yolks. Add the milk. Mix the ground nuts, flour, and baking powder, then stir in the mixture. Spread the batter evenly in a greased and breadcrumbed springform pan. Distribute the currants over the batter and press down lightly. Bake in a preheated oven at 175°C for 25-30 minutes. Beat the remaining egg whites until stiff, gradually adding the remaining sugar. Finally, stir in the lemon juice. Spread the meringue mixture loosely over the hot cake, sprinkle with hazelnut flakes, and bake for another 15 minutes. Remove the cake from the pan and let it cool. Just before serving, dust with powdered sugar and decorate with currant sprigs and lemon balm.