RED CURRANT CAKE
150 g icing sugar
4 egg yolks
50 g butter
250 g flour
½ package baking powder
6 tablespoons milk
4 egg whites
200 g sugar
300 g red currants
_ melt butter
_ preheat oven to 180°C
_ mix egg yolks and icing sugar
_ stir in butter
_ mix in flour, baking powder and milk
[if needed add more milk - should be a smooth but not runny dough]
_ spread dough 1 cm thick onto a baking sheet
_ sprinkle with half the red currents
_ bake for 10 minutes
_ beat egg whites firm
_ add sugar and beat to get soft peaks
_ carefully fold the remaining currants through the mixture
_ spread mixture evenly over the dough
_ reduce heat to 160°C
_ bake for another 10-15 minutes
[watch closely to not burn the meringue]
RIBISELKUCHEN
150 g Puderzucker
4 Eigelb
50 g Butter
250 g Mehl
½ Päckchen Backpulver
6 Esslöffel Milch
4 Eiweiß
200 g Zucker
300 g Ribisel / rote Johannisbeeren