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Flamed Currant Slices

4 servings

Ingredients

• 600 g Flour
• 500 g butter (soft)
• 100 g Powdered sugar
• Lemon zest (grated) (nach Bedarf)
• 1 Prise Cinnamon
• Vanilla sugar (nach Bedarf)
• 1 Prise Salt
• 100 g Almonds (grated)
• 1 Stk Egg yolk
• 62 ml Milk
• Currant jam (nach Bedarf)
• 100 g Raisins (soaked in maraschino)
• 4 Stk Egg white
• 120 g Powdered sugar (for meringue)
• Currants (fresh) (nach Bedarf)

Instructions

1. Quickly mix 600 g flour with 500 g soft butter, 100 g powdered sugar, a little grated lemon zest, a pinch of cinnamon, vanilla sugar, a pinch of salt, 100 g grated almonds, 1 egg yolk and approximately 62 ml milk into a shortbread dough.
2. Let the dough rest briefly, then halve it and roll out both halves.
3. Place one half on a baking sheet with rim, prick several times with a fork and prebake briefly.
4. Then spread thickly with currant jam and distribute 100 g raisins soaked in maraschino over it.
5. Place the second dough half on top, prick it as well and bake in a preheated oven at medium heat for approximately 20–25 minutes.
6. Whip the stiffly beaten egg whites from 4 eggs with 120 g powdered sugar.
7. Using a piping bag with a star tip, pipe this meringue mixture as a coarse lattice over the finished baked goods.
8. Sprinkle fresh currants over it and dust with powdered sugar.
9. Bake until light brown in a very hot oven for a few minutes.
10. After cooling, cut into even slices.

Based on a cookbook by Hans Hofer (1964), adapted with AI.