250 gr. of flour, 15 gr. of baker's yeast, 3 eggs, 1 teaspoon of salt, 25 gr. of powdered sugar, 1 dl. of milk, 125 gr. Of butter, 80 gr. of currants. Dressing : 100 gr. of flaked almonds, one whole almond at each side of the special earthenware mould, 20 gr. of butter. Swell the currants in warm water. Dilute the yeast in two soup spoons of warm milk and add sufficient flour to make a smooth ball of dough without being too soft. Place the dough in a mixing bowl, cover with the rest of the flour and leave for 15 minutes. In the dough, which has cracked, make a hole and add the eggs, salt and sugar. Beat the dough until it becomes elastic. Add the rest of the milk in small portions and work the dough until it has a smooth texture. Add the drained and dried currants, the butter and mix well. Leave to rise until twice its volume in a mild heat. Grease the mould with butter, spread the flaked almonds on the greased sides of the mould. Place the whole almonds in the bottom of each part of the mould. Knead and fold the fermented pastry several times. Place it in the bottom of the mould completely. Cook in a moderate oven during 40 minutes, remove from the mould and sprinkle with icing sugar.