Wash the currants, drain them and remove them from the stems except for a few panicles for decoration.
Separate 2 eggs.
Cream butter and 125 g sugar.
Gradually add eggs and egg yolks.
Mix ground hazelnuts, flour and baking powder and stir in. Pour the batter into a greased springform pan (26 cm) sprinkled with breadcrumbs and smooth out.
Spread the currants on the dough and press them in lightly. Bake in the preheated oven at 175°C for about 25 – 30 minutes. In the meantime, beat the two egg whites until stiff and gradually add the remaining sugar. Finally, stir in the lemon juice. Spread this meringue mixture loosely on the hot cake, sprinkle with hazelnut flakes and bake for another 15 minutes at the same temperature. Remove the cake from the pan and let it cool on a cooling rack. Just before serving, dust with powdered sugar and decorate with a few redcurrant shoots and lemon balm.