Currants have a high pectin content, so they are particularly suitable for jelly or jam. But you can also use the red berries for a cake. S.red currant cake – Who could resist that? Because the fruity one acid makes the cake nice and fresh. And a sweet pastry tastes particularly good when the base is beautiful crispy and the filling sweet and fluffy is. That’s why you first make a simple shortcrust pastry for the juicy currant cake before you fill it with a light topping of almond flour, egg whites, sugar and currants. Piece by piece a spoonful luck – so get to the mixing bowl!
For the shortcrust pastry, knead flour, butter, sugar, a pinch of salt and an egg in a bowl to form a smooth dough.
Wrap the shortcrust pastry in cling film and chill in the refrigerator for about 30 minutes.
Preheat the oven to 180 ° C fan oven. Grease the springform pan.
Take the dough out of the refrigerator and roll it out in a circle and line the springform pan with it. The dough should cover 2/3 of the edge.
For the topping, wash the currants and pluck them from the stalk. Mix the currants in a bowl with 1 tablespoon of sugar and rum and let steep for 2-3 minutes.
Beat the egg whites with the rest of the sugar until stiff. Mix the ground almonds, cornstarch and vanilla sugar and carefully fold into the egg whites.
Add the currants to the mixture and distribute evenly on the shortcrust pastry.
Bake the currant cake in a hot oven for about 50-60 minutes.
Dust with powdered sugar if you like before serving. One cake makes about 12 pieces.