For the shortcrust pastry, roughly crumble the given ingredients together and then knead into a smooth dough. Wrap in plastic wrap and let rest in the refrigerator for about 30 minutes.
Line the bottom of a springform pan (26-28 cm) with baking paper and grease the sides with butter. Preheat the oven to 180 °C.
Knead the short pastry again on a floured work surface until smooth. Then roll out to a thickness of approx. 2 cm, cut out a round circle and place as a base in the prepared mold. Form rolls from about half of the remaining dough and press them as a rim to the edge of the mold. Spread the currant jam generously on the bottom. Roll out the remaining dough again, cut it into rather thin strips and place them in a grid pattern on top of the jam.
Brush the top of the cake with beaten egg and sprinkle the edges with the sliced almonds.
Bake the cake in a hot oven for about 50 minutes until golden brown. Let cool in the pan for about 10 minutes, then cool completely on a baking rack. Before serving, sprinkle with powdered sugar to taste.
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