For the currant cake with snowy topping, first separate the eggs. Beat the egg yolks, butter (soft), powdered sugar, vanilla sugar and egg liqueur until fluffy. Mix wholemeal spelt flour with baking powder and stir in.
Pour into a greased and floured cake pan and spread the currant on top. Bake at approx. 200 °C until almost done. In the meantime, beat the egg whites until stiff. Gradually sprinkle in the granulated sugar and continue to mix.
Continue to mix until you have a very firm snow mixture. Spread over the currant cake. Bake at approx. 180° for another 5-8 minutes.
When the snow cover is lightly browned, the cake is ready.
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