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Swabian currant cake

updated

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Ingredients for 1 servings:

  • 100 g butter
  • 100 sugar
  • 1 egg(s)
  • 200 g flour
  • 1 tsp baking powder
  • 500 g currants, red
  • 3 eggs, separated
  • 100 g sugar
  • 125 g ground almonds

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix the ingredients for the shortcrust pastry into a dough, roll out 2/3 of the dough and place in a greased springform pan. Shape the remaining dough into a log and place it around the edge. For the topping, wash the currants and remove the stalks with a fork. Beat the egg whites with 50g of sugar until stiff. Mix the egg yolks and remaining sugar well, stir in the almonds, and fold in the stiff beaten egg whites. Fold in the prepared currants and spread everything over the pastry base. Bake in a preheated oven at 190°C for 20-30 minutes. Cherries, gooseberries, and elderberries are also suitable for this cake.

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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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