- For the dough
- 150 grams butter
- 200 grams sugar
- 4 eggs
- 1 pinch salt
- 300 grams almonds (finely ground)
- 1 teaspoon Baking powder
Line springform pan with parchment paper. Combine all ingredients for the dough in a bowl and mix with an electric mixer until smooth, pour into prepared springform pan and smooth. Bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes (inserted toothpick should come out clean). Invert onto a wire rack, remove parchment paper and leave to cool. In the meantime, rinse currants and set aside 3-4 peices. Clean the rest of berries. Soak gelatin in plenty of cold water. Combine currant juice with sugar in a saucepan and add squeezed gelatine, heat to dissolve gelatine (do not boil). Add currants and refrigerate for about 1 hour. Beat cream until stiff and gently fold into cold currant jam.
Cut off top third of a cake and crumble finely.
Place cake into a cake ring and spread with cream. Sprinkle crumbs all around and refrigerate for 4-6 hours. Separate currant stems and coat with sugar.
Take cake out of refrigerator, remove ring and decorate with currant stems. Garnish with lemon, cut into pieces and serve.