Currant and blackberry tart with meringue topping

Name: Currant and blackberry tart with meringue topping
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 4 Eggs (size M); 130 g Butter or margarine; 250 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 165 g Flour; 2 TEASPOONS Baking Powder; 8 TABLESPOONS Milk; 250 g Blackberries; 300 g red currants; 100 ml cherry- or apple juice; 2 TEASPOONS Cornstarch; 30 g flaked almonds; 50 g Apricot Jam; 7-10 Tbsp Fat and flour

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

4 Eggs (size M)
130 g Butter or margarine
250 g Sugar
1 pinch Salt
1 package Vanillin sugar
165 g Flour
2 TEASPOONS Baking Powder
8 TABLESPOONS Milk
250 g Blackberries
300 g red currants
100 ml cherry- or apple juice
2 TEASPOONS Cornstarch
30 g flaked almonds
50 g Apricot Jam
7-10 Tbsp Fat and flour

Directions

1
Separate 3 eggs. Chill the egg whites. Beat the lukewarm fat, 130 g sugar, salt and vanillin sugar with the whisk of the hand mixer until foamy. Add 3 egg yolks and 1 egg in a row. Mix flour and baking powder and stir into the dough alternately with the milk. Grease a springform pan (26 cm Ø) and dust with flour.
2
Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes. In the meantime, sort and clean the blackberries. Wash the currants. Put some panicles aside for decoration. Pluck the rest of the berries from the panicles. Mix 4 tablespoons of juice and starch. Boil up the rest of the juice and add the starch while stirring. Cook for about 1 minute and mix with the berries. Place the berry compote on the cake base. Beat the egg whites until stiff, then add 120 g sugar. Spread meringue wavy on the berries.
3
Boil up the rest of the juice and add the starch while stirring. Cook for about 1 minute and mix with the berries. Place the berry compote on the cake base. Beat the egg whites until stiff, then add 120 g sugar. Spread meringue wavy on the berries. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes. Leave to cool in the mould. Remove the cake from the mould and place on a plate. Roast the almonds in a pan without fat until golden brown. Heat apricot jam and pass through a sieve. Spread the edge of the cake with jam and carefully press the flaked almonds on. Decorate cake with currant panicles
4
Leave to cool in the mould. Remove the cake from the mould and place on a plate. Roast the almonds in a pan without fat until golden brown. Heat apricot jam and pass through a sieve. Spread the edge of the cake with jam and carefully press the flaked almonds on. Decorate cake with currant panicles