• 2 cup (30 dkg) flour
• 2 tsp baking powder
• 2 sticks (25 dkg) butter
• 1 tsp vanilla extract
• 1/4- 1 cup of sugar (I used 1/4 cup)
• 5 egg yolks
• 1/4 cup almond flour, optional
• pinch of salt

• 2 1/4 cup red currants without stems
• 5 egg whites
• 1/4-1 cup sugar ( I used 1/2 cup)
• handful of breadcrumbs
• pinch of salt

• Preheat oven to 350 F. Butter a 9″ round dish (2 1/2″ deep). Sprinkle some flour on the bottom.
• In a medium sized bowl, sift baking soda into the flour. Cut the butter into the flour.
• Add the yolks one by one. Mix well.
• Add the sugar and vanilla extract, almond flour, mix.
• Spread the dough evenly on the bottom of the pre- buttered form.
• Let it rest for 1 hour if you can.
• Bake for 30 minutes.
• Turn the oven down to 340 F.
• Beat the egg whites until hard. Mix in the sugar and salt. Gently mix in the currants and the breadcrumbs.
• Pour on top of the baked cake base.
• Bake for 15 more minutes at 340 F and then turn heat down to 300 F. Bake for 15 more minutes.
• Let the cake sit for a few hours before serving.
• Decorate the top with fresh currants, optional.
• Serve at room temperature maybe with a little vanilla ice cream.

enjoy!

Text, recipe and photo by twincitiesherbs.com.