*6-8 servings 1. For the yeast dough, melt the yeast with sugar in 140 ml of lukewarm water. Mix in a food processor with flour, oil and 1 pinch of salt and knead into a smooth dough. Leave the dough to rise for 45 min with the lid closed.
2. select currants and carefully strip them from the panicles.
3.Boil 130 g sugar with 40 ml water in a small saucepan at medium-high temperature for 6-7 min until thick (honey-like): The syrup should be bright and shiny.
In the meantime, whip the egg whites in a food processor until stiff. Gradually add the remaining sugar. Quickly pour the boiling hot syrup into the snow in an even stream. Whip the compact egg white mixture for approx. 10 min. while stirring continuously.
Roll out the yeast dough on a lightly floured surface to a 40×20 cm pancake. Place the dough patty on a baking sheet lined with parchment paper. Using your fingers, lightly press the dough in towards the edge. Spread currants evenly on top. Pour the egg-white mixture into a piping bag without a nozzle and pipe onto the berries.
Smooth out and press small indentations into the egg white mixture with a wet spoon.
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