First, melt the butter and beat with the egg yolks and powdered sugar until fluffy. Mix the gluten-free flour with the baking powder.
Stir the flour into the butter mixture and grease a square baking pan (about 20 x 30 cm), pour in the dough and smooth it down. Bake at 180 °C for about 15 minutes. Take out.
Remove the currant, wash and sort, dry and spread on the baked dough. Beat the egg whites with the salt until stiff, add the sugar and continue beating until the snow is completely firm.
Spread the snow on the currant and bake in the oven at 180 °C for about 8 minutes until the snow is light brown.
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