Swabian Träubleskuchen

Ingredients for 1 servings:

• 250 g flour
• ½ tsp baking powder
• 1 egg(s)
• 125 g butter or margarine
• 80 g sugar
• 1 pinch of salt
• 500 g currants, fresh
• 125 g sugar
• 125 g almonds, ground
• ½ cup sour cream, 100 g
• 3 eggs
• 1 tbsp Amaretto
• 1 packet of vanilla sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

Strip the currants from the stalks, wash, and set aside. Dough: Knead a shortcrust pastry from the flour, sugar, baking powder, salt, egg, and melted butter and chill for about 30 minutes. Then spread the shortcrust pastry into a springform pan lined with baking paper or greased, pulling up the edges. Topping: Separate the eggs and beat the egg whites until stiff. Beat the egg yolks with the sugar and vanilla sugar until frothy, then add the sour cream and Amaretto and stir in. Now carefully mix in the ground almonds, then gently fold in the stiffly beaten egg whites. Finally, fold in the well-drained currants and pour the entire mixture onto the shortcrust pastry. Bake in a preheated oven at 160°C (fan oven) for about 50 minutes.