Put flour, fat, 60 g sugar, salt, egg yolk and quark in a bowl and knead to a smooth dough. Wrap dough in foil and chill for 1 hour. Wash and drain the currants and pluck the berries from the stems, except for a few panicles for decoration. Beat the egg whites until stiff, add 200 g sugar and continue beating the mixture. Mix almonds, starch and berries and carefully fold into the egg mixture. Roll out the dough on a floured work surface to a circle of about 30 cm. Place the dough in a greased springform pan (24 cm Ø) and press the rim down.
Prick the base several times with a fork, sprinkle breadcrumbs on top. Pour meringue mixture into the mould and spread the surface slightly wavy. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 50-60 minutes. Let the cake cool completely on a cake rack. Remove the cake from the tin. Roll the remaining currants in the remaining sugar. Serve the cake decorated with the sugared panicles and mint leaves