A simple but delicious cake recipe:
Currants, but also gooseberries or blackberries, form the fine topping for this shortcake. The apple brauchts, so that the berry juice is better absorbed, The dough, by the way, you can also freeze The flour sift into a suitable bowl and mix with salt, almond kernels and sugar. Add the cold butter in flakes and quickly grate the mixture between your fingers until crumbly. Mix the eggs, add and quickly combine the whole into a smooth dough: do not knead, otherwise the dough will be tough when baked. Wrap in plastic wrap and leave to cool for at least an hour.
For the filling, peel the apples, cut them in half, core them and cut them into small cubes. Pluck the currants from the branches and mix with the apples. Sprinkle with the sugar (1).
Roll out the dough on the lightly floured surface to a round disk about 3 mm thick. Place on a baking sheet lined with parchment paper. Mix the egg yolks, brush the dough with them and sprinkle with semolina.
Pile the currant-apple mixture in the center of the dough, leaving a margin of about six cm. Fold the edges of the dough up over it so that the fruit is still visible in the center.
Mix the egg whites with the sugar. Brush the edge of the dough generously with it.
Bake the picnic cake in the oven heated to 200 degrees (bottom heat) on the second rack from the bottom for ten minutes. Now the oven duck