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Grandma's currant cake

updated

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Ingredients for 1 servings:

  • 200 g flour
  • 100 g butter
  • 100 g sugar
  • 1 egg(s)
  • 500 g currants or other mixed berries
  • 3 egg yolks
  • 50 g sugar
  • 125 g hazelnuts, ground
  • 1 pinch(s) cinnamon powder
  • 3 egg whites
  • 50 g sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Make a shortcrust pastry from flour, butter, sugar, and the egg. To make the dough easier to work with, place it in the freezer for 30 minutes. Mix the currants, egg yolks, sugar, hazelnuts, and cinnamon in a large bowl. Beat the egg whites and sugar until stiff and fold into the berry mixture. Line the bottom of the baking pan with baking paper and spread with margarine. Now spread the shortcrust pastry into the pan, forming a rim about 3 cm high. Spread the berry mixture into the pan and bake at 200°C (top/bottom heat) for 45 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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