Basically the cake consisted of two parts. A shortbread like bottom, with distinct lemon rind flavor. That was pressed into a spring form and pre-baked. The top was egg whites and sugar, made stiff and then fresh red currants gently folded in. That was then placed over the (shortbread like) bottom and baked.

Very tart but delicious!

Evie

For the dough:
1 1/4 cups flour
1 1/2 sticks butter
1/3 cup sugar
1 egg yolk
2 tsp lemon juice
Zest of 1 lemon

2 cups red currants, stems removed
1 TBL flour + 1 TBL sugar
1 1/4 cups sugar
6 egg whites, room temperature

Preheat oven to 350°. Blend dough ingredients & press into springform pan. Bake 20-25 minutes until just starting to lightly brown.
Mix half of currants with 1 TBL flour & 1 TBL sugar. Beat egg whites to stiff peaks, slowly adding 1 1/4 cups sugar. Fold in half the currants by hand which have been mixed with flour & sugar. Sprinkle the other half of the currants on top of the baked dough & top with the meringue. Bake until the meringue starts to turn golden brown.~~

That is close enough! I've never seen currants in the store here (Oregon) either, I decided to buy a bush and put it in my garden! I missed currants from my years living in Germany.

Evie