Sheet Cake with Red Currants

A great cake recipe for any occasion:

1. for the yeast dough, heat the milk with the sugar. Let the yeast in small pieces melt in it and stir with 150 g flour to a smooth damp. Cover and leave in a warm place for 20 minutes.

Knead the dough with the remaining flour, egg yolks, 1 pinch of salt, lemon zest and butter in a food processor with the dough hooks until smooth. Cover the dough and let it rise for 40 minutes. 3.

In the meantime, rinse the currants and drain them on a dish rack. Crumble the biscuits with a cake roller. Strip the berries from the panicles with a fork and gently mix with the sugar. Line a baking sheet with parchment paper. 4.

Knead the dough on a floured surface and roll out to the size of the baking tray. Spread the tray with the dough, gently flattening the edge of the dough. Sprinkle the sponge crumbs over the yeast dough. Spread the currants evenly on the yeast dough. Bake in the heated oven at 200 degrees (gas 3, convection oven 20-25 min. at 180 degrees) on the 2nd rack from the bottom for 30 min.

In the meantime, boil 300 g of sugar with 100 ml of water for about 10 minutes until syrupy (the sugar syrup must not turn brown and should reach a heat of 122 degrees, if available, check with a sugar thermometer). Whip egg whites in a food processor until stiff, gradually drizzling in remaining sugar. Later, while carefully stirring in the

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