Recipe for a fruity, creamy currant cake, definitely try it!!

Instructions:

1. 1. Creating the Shortcrust Pastry:
      • Begin by kneading the flour, sugar, and soft butter together until a smooth dough forms.
      • If the dough is too crumbly, add a few tablespoons of milk, but be cautious not to overdo it.
      • Press the dough into a tart or springform pan and bake at 180°C for 20-25 minutes until golden brown. Once baked, allow it to cool.
   2. Preparing the Meringue:
      • Whip the egg whites until they form stiff peaks, then gradually add the sugar until fully incorporated.

1. Assembling the Cake:
   • Once the shortcrust pastry has cooled, spread the currants evenly over the surface.
   • Carefully spoon the meringue mixture on top of the currants, ensuring it covers the entire surface.
2. Baking Again:
   • Bake the cake at 200-225°C for 7 to 10 minutes, or until the meringue is lightly browned.
3. Final Touches:
   • Remove the cake from the oven and garnish with a few extra currants if desired.