Fruity currant cake

Ingredients for 12 servings:

• 300 g flour
• 200 g butter
• 100 g sugar
• 300 g currants, frozen or fresh
• 3 egg whites
• 125 g sugar
• possibly milk

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

First, knead the flour, sugar, and softened butter into a shortcrust pastry. Chill this in the freezer for about 30 minutes if necessary (but this is not absolutely necessary). If the dough is too crumbly and falls apart, you can mix a few tablespoons of milk into the dough, but please do not add too much, as the dough will hold together without milk after prolonged kneading, and it should be crumbly. Pour the dough into a tart or springform pan and bake at 180°C for about 20 to 25 minutes until golden brown. Remove the cake from the oven and let it cool. Meanwhile, beat the egg whites until very stiff peaks form and slowly add the sugar. Spread the currants over the cooled shortcrust pastry and top with the meringue mixture. Return the cake to the oven at 200-225°C for 7-10 minutes, until the meringue is light brown. Remove the cake from the oven and garnish with some currants, if desired.