Currant cake - Schwäbischer Träubleskuchen
For currant lovers, one lovely cake, with egg white foam. The way it is made by Svabs in Germany .....
Preparation steps
- Mix flour, margarine, sugar, a pinch of salt, egg yolks and lemon zest with your hands. Wrap in aluminum foil and leave for half an hour in the cold. Roll out the dough and put it in a greased 26 cm tore form. Prick it a little with a fork, then place the oven in a preheated oven at 180 C, about 10 to 15 minutes. Then reduce the temperature to 150 C.
- Wash the currants, remove the stalk and dry. Egg whites and a few drops of vinegar, beat in solid snow. Add a little sugar and Gustin, and beat until you get a firm mixture. Add the currants and mix carefully with a large spoon. Take the half-baked cake out of the oven, then put the mixture of egg whites and currants on the dough. With a large spoon make waves on the cake. Bake at 150 C for another 20 to 25 minutes. The egg whites must get a golden-yellow color and then the cake is done.
