For the currant cake, wash the currant and grate the berries from the stems. Separate the eggs. Beat the yolks, sugar, butter and vanilla sugar until fluffy, then add the milk. Sift the flour with the baking powder and fold into the mixture. Finally, mix in the currant.
Bake the mixture in the oven preheated to 200°C for about 25 minutes at 200°C top and bottom heat.
In the meantime, beat the egg whites until firm. Beat the egg whites until they turn whitish and then gradually add the sugar. Spread the beaten egg whites on the baked currant cake and bake for about 7 minutes at 180°C until lightly browned.
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