for 12 pieces

Pastry dough

200 g	white flour
1 ½ tbsp	sugar
¼ tsp	salt
120 g	butter, cold, cut into pieces
1	egg yolk
1 tbsp	water

Almond mixture

120 g	sugar
2	egg yolks
150 g	shelled ground almonds
3	egg whites, beaten until stiff
350 g	red currants

To decorate

1 tbsp

icing sugar, to dust

How it's done

Pastry dough

Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg yolk and water, mix quickly to form a soft dough; do not knead.

To shape

Roll the dough into a circle (approx. 28 cm in diameter) between two sheets of baking paper or on a lightly floured surface, place in the tin. Press down around the edges. Prick the base firmly with a fork, chill for approx. 30 mins.

Almond mixture

Using the whisk on a mixer, beat the sugar and egg yolks in a bowl until light and fluffy. Add the almonds, mix. Carefully fold in the egg whites with the redcurrants, spread over the dough base.

To bake

Approx. 45 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the cake onto a cooling rack and leave to cool completely.

To decorate

Dust the cake with the icing sugar.

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