25 dag flour
1 teaspoon baking powder
12 dag sugar
1 pouch vanilla sugar
1 egg
2 egg yolks
12 dag cold butter
1-2 tbsp cream

½ cup jam (plum/sour cherry/apricot)

3 egg whites
a pinch of salt
20 dag sugar
½ kg red currants


Sift the flour and baking powder. Add the sugar, vanilla sugar, egg, egg yolks, cream, and thinly sliced butter. Quickly make smooth dough, wrap it in a sheet of plastic foil and refrigerate for 30 minutes.
Preheat the oven to 180 °C.
Roll out the cold dough to 20×30 cm. Place in a baking tray and pierce using a fork.
Bake for 15-20 minutes (until lightly golden). Remove from the oven and spread the jam on top.
Reduce the heat to 160 °C.
Beat the egg whites and salt until firm peaks form, adding sugar gradually. Stir in the red currants gently, using a spatula. Spread over the crust and return to the oven.
Bake for about 20 minutes, until the top crust is crunchy and lightly brown.