Cake of Black Currants

A cake recipe for all foodies:

Shortcrust pastry: quickly knead the ingredients together, wrap in cling film and rest in the refrigerator for at least half an hour. Roll out the dough to a thickness of about 4 mm and line the greased conical cake tin with the dough.

Topping: Sprinkle the cleaned and de-stemmed currants with 100 g of sugar. Sprinkle the rolled out dough with sponge crumbs. Whip egg whites with remaining sugar (add a little at a time) until very stiff. Fold in lemon zest and ground almond kernels. Mix half of the ice cream mixture with the currants and spread evenly on the cake base. Form the remaining ice cream mixture on top and spread smoothly.

Bake at 190 °C top and bottom heat for about 40 minutes.

Tip: Since the currants release a lot of juice during baking, the short pastry must be sufficiently sprinkled with sponge crumbs or “blind baked” for about 10 min. so that the cake does not become too wet.

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