Put flour, butter in flakes, salt, 100 g sugar, 1 egg and 2 tablespoons cold water in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes
Wash and drain the currants and carefully remove the berries from the panicles. Separate 1 egg. Mix cream cheese, 30 g sugar, egg yolk and starch with a whisk. Beat the egg white until stiff and fold in
Roll out the dough rectangularly (approx. 24 x 37 cm) to a thickness of approx. 1,5 cm on a floured work surface. Carefully roll the dough onto a dough roll and place in the tin. With a glass base (4.5 cm Ø) press 24 bowls next to each other into the mould. Fill the cheese mixture into the hollows. Spread currants on top. Whisk egg yolk and milk. Spread the dough with it. Place almonds at the dough nodes
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes. Take out and let cool on a cake rack
waiting time approx. 2 1/4 hours