Currant Cake

A great cake recipe for any occasion:

Quickly knead all ingredients for shortcrust pastry except cornstarch and flour until smooth. Work flour and maizena (cornstarch) underneath. Then rest the dough in the refrigerator for 10 minutes. Grease the cake pan and dust with flour. Roll out the dough to a thickness of 4 mm and place it in the mold. Prick the bottom of the dough a few times with a fork.

Remove the stalks from the currants.

Beat the egg whites with a pinch of salt and 50 g of sugar with a whisk. Gradually add the remaining sugar, whisking until the sugar has dissolved.

Sieve the cornstarch and mix with the hazelnuts. Fold the mixture into the egg whites together with the currants. Pour the mixture onto the dough and bake in a heated oven at 170 °C top-bottom heat (165 °C convection oven) for approx. 50 min. Next, take the cake out of the oven, cool for about 1.5 hours and only then remove from the mold. Sprinkle with powdered sugar to taste.

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