Johannisbeer-Baiser-Kuchen

Ingredients

• 90 g butter
• 90 g sugar
• 2 Eggs
• 180 g flour
• 0.5 tsp Baking powder
• 400 g red currants
• 4 egg whites
• 1 tsp lemon juice
• 150 g sugar
• 100 g roasted almond flakes
• 2 tbsp grenadine (for garnish)

Instructions

1. 1.

   Preheat the oven to 160°C fan.

2. 2.

   For the base, cream the butter with the sugar. Beat in the eggs one at a time, then fold in the flour and baking powder. Pour the batter into a springform pan lined with parchment paper, smooth the surface, and bake for 25 minutes.

3. 3.

   Meanwhile, wash, rinse, drain, and strip the currants from their stems. Whip the egg whites with lemon juice to stiff peaks, gradually adding sugar. Gently fold in two-thirds of the meringue, then spread it evenly over the pre-baked base. Fill a piping bag fitted with a star tip with the remaining meringue, pipe waves on top, and bake for 25-30 minutes.

4. 4.

   Remove the cake from the oven, let cool, release from the pan, and allow to chill completely. Brush the edge with lemon juice and sprinkle almond flakes.

5. 5.

   Cut into pieces and serve garnished with grenadine.