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250 g butter
250 g powder sugar
1 sachet vanilla sugar
rum, pinch salt
peel of one organic orange
5 eggs
250 all-purpose flour

filling:
250 g fresh curd cheese (topfen)
2 eggs
40 g powder sugar
40 g granulated sugar
500 g red currants
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Cream butter, sugar, eggs and seasonings until fluffy. Fold in flour. Grease and flour baking tray and evenly spread the mixture. Pass curd cheese through a sieve, combine with the yolks and powder sugar. Beat egg whites until stiff peaks form, add granulated sugar, continue to beat and fold in the curd cheese mixture. Wash berries, remove stems, pat dry; spoon curd cheese mixture on the dough and spread the red currants onto it. Preheat the oven and bake at 180° C for about 30 minutes.