Currant Cake with Snowy Topping

For the dough, beat the egg yolks with the sugar, vanilla pulp and water until foamy. Stir in the melted butter and sift the flour with the baking powder. Now alternately stir milk and flour-baking powder mixture bit by bit into the creamy beaten egg yolks.

If you like, you can already add some of the currant to the batter and bake with it.

Line a baking tray with baking paper and spread the mixture.

Bake in the oven preheated to 180 °C for about 30 minutes.

In the meantime, beat the egg whites until stiff. Shortly before the egg whites are ready, add the granulated sugar and beat until ready.

Pluck the currant from the panicle, wash and drain. Then mix them into the beaten egg whites.

Spread the currant foam evenly over the now baked cake and bake again for about 10 minutes in the oven at the same heat.

Preparation Tip:

If you like, you can also prepare this cake as follows: Bake the currant completely in the dough and spread the snow hood on top without fruit.

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