For the currant tart, separate the eggs, beat the egg whites with sugar until stiff. Add the yolks and continue beating. Mix the flour and almonds and fold into the egg mixture with a whisk.
Line a cake tin with baking paper, fill in the sponge mixture, bake at 180 °C for about 20 minutes and let cool.
Cut in half and spread the jam on the bottom half. Mix sugar and cream stiffener, whip cream and let the sugar mixture trickle in.
Spread half of the whipped cream on the jam, place the top of the cake on top. Fill the remaining whipped cream into a piping bag with a large nozzle and pipe thick dots onto the cake, chill for approx. 1 hour, then serve.
Preparation Tip:
You can also use another jam if you do not want black currant. The Ribiseltorte possibly still sprinkle with fresh currants.
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