Currant Meringue Cake
easy
105 mins
105 mins
Ingredients
- 4 Eggs (size M)
- 125 g Butter or margarine
- 125 g Sugar
- 1 package Vanillin sugar
- 150 g Flour
- 2 TEASPOONS Baking Powder
- 2 TABLESPOONS Milk
- 200 g Icing sugar
- 7-10 Tbsp Grease
- 300 g red currants
- 3 (150 g each) Mug of whole milk yoghurt
- 100 g Sugar
- 7-10 Tbsp grated rind of 1 untreated lemon
- 6 sheets white gelatine
- 200 g Whipped cream
- 1 TABLESPOON Icing sugar
- 7-10 Tbsp Lemon balm for
- 7-10 Tbsp Decorate
Directions
- 1
Separate eggs. Beat fat, sugar and vanillin sugar until frothy. Add the egg yolks. Mix flour and baking powder and fold in. Stir in milk. Halve the dough. Grease a springform pan (26 cm Ø), fill in half of the dough and smooth it down.
- 2
Beat the egg whites until stiff, gradually add icing sugar. Spread half of this meringue mixture evenly on the dough. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 30 minutes.
- 3
Bake a second base with the remaining dough and the remaining egg white mass and let it cool down. Pluck the currants from the stalks, except for a few panicles for decoration. Mix yoghurt, sugar and lemon peel.
- 4
Soak gelatine in cold water, squeeze it out and dissolve. Stir into the yoghurt. Whip cream until stiff. When the yoghurt begins to set, fold in the cream and currants. Place a cake rim around a base and spread the yoghurt mixture on the base to smooth it down.
- 5
Place the second base on top and chill. Dust with icing sugar and decorate with the remaining currants and lemon balm. Makes about 16 pieces.
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