Currant Cake with Crumble

Ingredients

• 200 g butter
• 225 g wheat flour
• 125 g ground almonds
• 175 g sugar
• 1 pinch salt
• 1 packet vanilla sugar
• 400 g currants
• 25 g chopped almonds
• 1 tbsp butter
• 3 tbsp sugar
• 3 tbsp pear juice
• 2 Eggs
• 300 g Low-fat quark
• 50 g sugar
• 1 Tbsp vanilla sugar
• 1 tbsp Cornstarch
• 1 tbsp Lemon Juice
• 1 pinch salt
• powdered sugar (for dusting)

Instructions

1. 1.

   Melt the butter for the crumble. Mix flour with almonds, sugar and salt in a bowl, pour in the melted butter, stir lightly and let cool. Then work the mixture with two forks in a criss‑cross pattern until crumbs form.

2. 2.

   Line a springform pan with parchment paper and spread half of the crumbs on it. Press into a smooth base. Chill for 30 minutes.

3. 3.

   Preheat the oven to 180 °C (350 °F) fan‑forced.

4. 4.

   Wash, deseed, clean and dry the currants.

5. 5.

   Toast chopped almonds in butter until golden yellow. Sprinkle sugar over them and melt while stirring. Add pear juice and currants.

6. 6.

   Stir everything together and let it simmer for about 3 minutes on low heat, then remove from the stove and cool.

7. 7.

   For the topping separate the eggs. Beat the yolks with quark, sugar, vanilla sugar, cornstarch and lemon juice. Whisk the egg whites with a pinch of salt until stiff peaks form and fold into the mixture. Spread this over the base, top with currants and sprinkle remaining crumbs on top. Bake in the preheated oven for 35–40 minutes. Cool on a wire rack while still in the pan. Release from the pan before serving and dust with powdered sugar if desired.