Red Currant Cake

Ingredients

• 250 g flour
• 125 g cold butter
• 70 g sugar
• 1 pinch salt
• 1 egg
• 500 g red currants
• 80 g Butter
• 200 g ground almonds
• 200 g sugar
• 40 g cornstarch
• 3 egg whites
• 1 pinch salt
• parchment paper (for blind baking)
• dry peas (for blind baking)
• powdered sugar (for dusting)

Instructions

1. 1.

   Sift flour onto a work surface, mix with salt and sugar, then create a well in the center. Cut cold butter into small pieces and distribute around the well; crack the egg into the middle and use a knife to cut through all ingredients until small dough crumbs form. Quickly knead by hand into a dough, shape into a ball, wrap in cling film, and chill for about 30 minutes.

2. 2.

   Wash and trim currants, removing stems. Melt butter and lightly brown half of the almonds with half of the sugar over medium heat while stirring; then mix in the currants and cornstarch.

3. 3.

   Roll the dough between two sheets of plastic wrap into a circle and place it in a greased pan, pulling up a high rim. Cut parchment paper to fit the pan size, lay it on top of the dough, and sprinkle with peas. Blind bake in a preheated oven at 200 °C (fan) for about 10 minutes, then remove, discarding the peas and parchment.

4. 4.

   Whisk egg whites with salt until stiff peaks form and gradually fold in the remaining sugar. Combine the meringue with the currant mixture and the remaining almonds, spread over the dough, and smooth the surface.

5. 5.

   Bake for an additional approximately 45 minutes. Remove from oven, dust lightly with powdered sugar, let cool in the pan for 15 minutes, then carefully lift out and allow to cool completely.