Family · German
Currant Cake
The story
From Karla's family cookbook (2014). This currant cake on a shortcrust base with almond cream is a classic summer treat — pleasantly tart and wonderfully fragrant.
- Prep
- 30 min
- Cook
- 1 h
- Total
- 1 h 30 min
- Servings
- 12
- Difficulty
- medium
Method
Prepare shortcrust pastry as for cheesecake and line the springform pan. Sprinkle with breadcrumbs.
Beat egg whites with half the sugar to stiff peaks. Fold in the flour.
Beat egg yolks with the remaining sugar, ground almonds, and lemon zest until smooth. Fold in the currants.
Pour the mixture into the prepared tin.
Bake for 60 minutes at 180°C.