Currant Cake From the Baking Tray

A great cake recipe for any occasion:

Rinse currants, separate eggs. Mix egg yolks, butter, flour, 3 tbsp.

Sugar and lemon zest, cook a shortcrust, rest in the refrigerator for 1 hour.

Boil water with 2 tbs sugar, add currants, make 2 min, lift out, make the syrup viscous at low temperature.

Grease baking tray, preheat stove (200 °C ).

Roll out dough thinly on floured work surface, place on baking sheet, form edge. Pre-bake for 15-20 minutes until light yellow. Cool, brush with syrup and spread currants evenly. Whip egg whites until stiff, drizzle in remaining sugar (taste in between – I find the full amount too sweet) spread amount on cake. Reduce the temperature to 150 degrees and let the meringue dry for 20 minutes.

Bring to the table hot or cooled.

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