KOENIG KUCHEN

Ingredients

• 1/4 cup Butter
• 1 cup Granulated Sugar
• 6 each Egg Yolks
• 1/4 pound Raisins
• 1/4 pound Currants
• 1 tablespoon Lemon Juice (Quantity estimated (not specified in original recipe))
• 1 tablespoon Lemon Zest (Quantity estimated (not specified in original recipe))
• 1 tablespoon Rum
• 20 each Blanched Almonds, grated
• 2 cups All-Purpose Flour
• 1/2 teaspoon Baking Powder
• 6 each Egg Whites
• 1 tablespoon Butter (For greasing, quantity estimated (not specified in original recipe))

Instructions

1. 1In a large bowl, cream together the butter and sugar until light and fluffy. This should take about 3-5 minutes.
2. 2Beat in the egg yolks one at a time, then stir in the raisins, currants, lemon juice, lemon zest, and rum until well combined.
3. 3In a separate bowl, whisk together the flour and baking powder.
4. 4Stir the grated almonds and the flour mixture into the wet ingredients until just combined. Do not overmix.
5. 5In a clean, dry bowl, beat the egg whites until stiff peaks form.
6. 6Gently fold the stiffly beaten egg whites into the batter until just combined. Be careful not to deflate the egg whites.
7. 7Grease a 9-inch round cake pan with butter. Alternatively, you can line the pan with parchment paper.
8. 8Preheat oven to 350°F (175°C). Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.