• 2 cups (30dkg) 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 yolk
• 1/4 cup of almond flour, optional
• pinch of salt

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

• Preheat oven to 350 F.
• Add baking soda and vanilla to the flour. Cut the butter into the flour.
• Add the yolks one by one. Mix well.
• Add the sugar
• Add the almond flour, mix.
• Butter a deep baking dish. I used a 9″ round deep dish (2 1/2″ deep). Sprinkle some flour on the bottom.
• Spread the dough evenly on the bottom of the 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 untill hard. Mix in the sugar, and the salt. Gently mix in the currants and the breadcrubs.
• Pour on top of the baked cake base.
• Bake for 15 more minutes ar 340F and then turn heat down to 300F. 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.