Currant Cake

For the currant cake, remove the currant from the stem and wash. Mix flour, butter, sugar, baking powder and egg yolk to a shortcrust pastry. Preheat the oven to 180°C, roll out the dough, place it on a greased baking tray, prick it with a fork and bake it for about 10 minutes in the preheated oven until golden brown.

In the meantime, beat the egg whites until stiff, stir in the sugar well, fold the currant into the mixture and spread on the pre-baked short pastry. Bake the currant cake again for approx. 25 minutes at 160 °C.

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