A great cake recipe for any occasion:
If using Tk currants, thaw them in a colander. Sift baking powder and flour onto the surface, press a bulge in the center. Put the sugar on the edge of the flour, pour the egg yolks in bulge. Pour the cold butter in around. With 2 large kitchen knives, chop the dough until all together fat is finely distributed. Then quickly knead the dough with your hands until smooth. Roll out 2/3 of the dough and use it to line the bottom of a cake springform pan (260 mm ø). Arrange the remaining dough into rolls and press them into a smooth edge. Prick the bottom a few times with a fork. Put in a cold place. Beat the egg whites until stiff, add the almond kernels and sugar. Lightly mix half the amount with the currants. Sprinkle the grated rusk on the pastry base, spread the currant mixture on top. Spread the rest of the almond mixture on top, smooth it down and bake on the spot on the lowest rack at 200° Celsius in a heated oven for 45 min, d ann leave it in the turned off oven for another 1 0 min. If the cake gets too dark, cover with aluminum foil. When cooled, place on the table with whipped cream. The cake can be prepared the day before, ditto freezing is possible without problems.
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