Holger's style currant cake

Ingredients for 12 servings:

• 200 g flour
• 100 g butter
• 100 g sugar
• 1 egg(s)
• 500 g currants
• 3 eggs, including the yolk
• 100 g sugar
• 125 g almond(s), peeled, ground
• 3 eggs, of which the egg white
• 4 tbsp powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Sift the flour onto a baking board and knead into a dough with the butter, sugar, and egg. Wrap the dough in cling film and let it rest in the refrigerator for 2 hours. Pick the currants, rinse them, and let them drain. Beat the egg yolks with half the sugar until frothy, then mix with the almonds. Beat the egg whites with the remaining sugar until stiff peaks form and fold into the egg yolk and almond mixture. Mix the currants into the cream. Preheat the oven to 200°C. Roll out the dough on a floured surface and line the sides and bottom of a 26 cm springform pan. Prick the dough several times with a fork, spread the filling on top, and smooth it down. Bake the cake on the second rack from the bottom for 40 minutes, then let it cool in the pan for 5 minutes and transfer to a wire rack. Once completely cool, dust with icing sugar. Baking time: approx. 40 minutes Electric oven: top and bottom heat 200°C