Juicy Redcurrant Cake

Steps

1. Cut the butter into small pieces and knead together with flour, 60 g sugar, a pinch of salt, egg yolk, and quark (add up to 2 tbsp cold water if needed) into a smooth dough. Kneading by hand works best.
2. Shape the dough into a ball, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
3. Meanwhile, wash and destem the red currants. Mix the currants with the ground almonds and cornstarch in a large bowl.
4. Roll out the dough and line a greased springform pan with it, pulling the edges up high. Prick the base several times with a fork and sprinkle with breadcrumbs.
5. Whisk the egg whites with a pinch of salt until very stiff, gradually adding the remaining sugar. Gently fold the beaten egg whites into the currant mixture.
6. Spread the currant mixture evenly over the dough in the pan.
7. Bake in a preheated oven at 180°C (top/bottom heat) on the 2nd rack from the bottom for about 50 minutes, until golden brown.
8. Let the cake cool in the pan before serving. Dust with powdered sugar before serving.