Curd Slices

For the curd slices, prepare a shortcrust pastry from the ingredients and roll it out to a thickness of approx. 3 mm on a baking tray. Pre-bake the short pastry base at 200° C for approx. 15 minutes.

Then spread the finished shortcrust pastry base with currant jam.

For the curd cream, whip the egg whites into snow and whip with the granulated sugar until very stiff. Cream the curd with the yolks, rum and lemon juice and mix with the snow.

Spread the curd cream on the short pastry base spread with jam.

Now spread a sponge mixture over this curd cream. Beat the egg whites until stiff and add the sugar. Mix the yolks and fold into the whipped cream together with the flour.

Bake the curd slices at 180° C for about 40 minutes.

Sprinkle the finished curd slices with powdered sugar before serving.

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