Gluten-free currant cake with snow

1. Beat the softened butter and gradually add the egg yolks and powdered sugar to it.
2. Mix the cake mix and milk by hand.
3. Spread on a greased and floured baking sheet.
4. Bake at 170-180°C for approximately 10 minutes.
5. Spread the currants evenly on the pre-baked dough and bake for another 25 minutes at 170-180°C.
6. Beat stiff snow from the whites, to which we gradually add granulated sugar.
7. Spread the snow on the baked cake and bake at 130°C until the snow is slightly browned.
8. Let it cool completely.

A good tip:
If the currants are too sour, we can sprinkle them with powdered sugar.