A great cake recipe for any occasion:
1. roll out dough, bake on a greased, deep baking sheet in a hot oven at 200 degrees on the 2nd rack from the bottom for 6-8 min (gas 3, convection oven 180 degrees ). Remove berries from stems. Let the juice boil up. Stir the pudding powder and the liqueur, add to the juice, let it boil again for a short time, fold in the berries and spread evenly on the base. Cool.
Roast coconut flakes and almond kernels in a frying pan without fat. Whip egg whites, 1 pinch of salt and cornstarch until stiff, sifting in sugar. Fold in coconut flakes and almond kernels. Fill the mixture into a piping bag with a large nozzle and pipe onto the currants. Bake for another half hour. Cool.
Serve garnished with currants.