For the currant sheet cake, separate the eggs. Cream butter and powdered sugar well. Then stir in the yolks one by one.
Beat the egg whites and salt until stiff, gradually adding the granulated sugar.
Sift the flour with the baking powder and stir both into the egg yolks and finally fold in the snow.
Spread the dough on a baking tray lined with baking paper and spread the currant on top. Bake the currant cake in the preheated oven (180°) for approx. 35 – 40 minutes.
Preparation Tip:
The currant for the currant sheet cake you can replace very well also by other fruit (apricots, blackberries etc.)
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