Currant and meringue cake

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
3.3 38
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 24
  • 400 g Flour
  • 2 TEASPOONS Baking Powder
  • 6 Eggs (Gr. M)
  • 150 g + 200 g sugar
  • 1 package Vanilla sugar
  • 150 cold g + some butter
  • 500 g Currants
  • 200 g ground almonds (without skin)
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Mix flour and baking powder. Separate the eggs, chill the egg whites. Add egg yolks with 150 g sugar, vanilla sugar, 150 g butter in pieces and 2 tbsp. ice-cold water to the flour mixture. Knead first with the dough hooks of the mixer, then quickly with your hands to a smooth dough.

  2. 2

    Wrap dough in cling film and chill for about 30 minutes.

  3. 3

    Wash and drain the currants. Strip berries from the stalks. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a baking tray (approx. 35 x 40 cm).

  4. 4

    Roll out the dough on it. Pre-bake in a hot oven for about 15 minutes.

  5. 5

    Beat the egg whites until stiff, adding 200 g sugar. Fold in almonds and currants. Spread the mixture on the pre-baked base. Bake in the oven at the same temperature for about 20 minutes.

  6. 6

    Let the cake cool down and dust with icing sugar.

Nutrition Facts

KCAL
240 kcal
CARBS
28 g
FATS
12 g
PROTEINS
5 g

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