Currant cake with meringue

Name: Currant cake with meringue
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 300 g red currants; 200 g soft butter; 1 package Vanillin sugar; 300 g Sugar; 1 pinch Salt; 4 Eggs (size M); 275 g Flour; 1/2 package Baking Powder; 5 TABLESPOONS Egg liqueur; 2 Protein (size M); 7-10 Tbsp Fat and flour

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

300 g red currants
200 g soft butter
1 package Vanillin sugar
300 g Sugar
1 pinch Salt
4 Eggs (size M)
275 g Flour
1/2 package Baking Powder
5 TABLESPOONS Egg liqueur
2 Protein (size M)
7-10 Tbsp Fat and flour

Directions

1
Wash the berries and scrape them off the panicles with a fork. Cream 200 g butter, vanilla sugar, sugar and salt with the whisk of the hand mixer. Stir in the eggs one by one.
2
Mix flour and baking powder and stir in alternately with the liqueur. Pour the dough into a greased springform pan (26 cm Ø) sprinkled with flour, spread the berries on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-55 minutes (stick test).
3
About 10 minutes before the end of the baking time, beat the egg whites until stiff, adding 100 g of sugar. Pour the beaten egg whites into a piping bag with a small star-shaped spout. Take out the cake and spray small tuffs onto the cake close together.
4
Bake the cake under the preheated grill of the oven (or electric oven: 225° C) for 2-3 minutes until light brown. Remove the cake from the oven and let it cool down.