Johannnisberry cake with meringue

Name: Johannnisberry cake with meringue
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 20
Ingredients: 375 g Flour; 2 coated Tsp Baking Powder; 200 g Butter; 130 g Icing sugar; 1 Egg yolk (size M); 2 TABLESPOONS Milk; 300 g ground hazelnuts; 350 g Sugar; 2 cl brown rum; 1/4 TEASPOON ground cinnamon; 8 Protein (size M); 800 g red currants; 7-10 Tbsp Currants and mint; 1-2 TEASPOONS Icing sugar for dusting; 7-10 Tbsp Fat and flour

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 20

375 g Flour
2 coated Tsp Baking Powder
200 g Butter
130 g Icing sugar
1 Egg yolk (size M)
2 TABLESPOONS Milk
300 g ground hazelnuts
350 g Sugar
2 cl brown rum
1/4 TEASPOON ground cinnamon
8 Protein (size M)
800 g red currants
7-10 Tbsp Currants and mint
1-2 TEASPOONS Icing sugar for dusting
7-10 Tbsp Fat and flour

Directions

1
Mix flour and baking powder. Put butter in pieces, icing sugar and egg yolk in a bowl. Knead with the dough hook of the hand mixer. Sift flour and baking powder over it, add milk and knead everything into a smooth shortcrust pastry. Grease a baking tray (32 x 39 cm) and dust with flour.
2
Roll out the shortcrust pastry on it and prick it several times with a fork. Mix hazelnuts, 150 g sugar, rum, cinnamon and 4 egg whites in a bowl. Spread on the shortcrust pastry base and bake in the preheated oven, 2nd shelf from below (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Let the finished base cool down. Wash the currants, drain well on kitchen paper and pluck the berries from the stems. Put 4 well cooled egg whites into a mixing bowl and beat them with the whisks of the hand mixer until stiff. Finally, pour in 200 g sugar and continue beating until the sugar has dissolved and the beaten egg whites are firm. Fold in the currants and spread loosely on the cooled base. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes. Let the finished cake cool down on the baking tray.
3
Finally, pour in 200 g sugar and continue beating until the sugar has dissolved and the beaten egg whites are firm. Fold in the currants and spread loosely on the cooled base. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes. Let the finished cake cool down on the baking tray. To cut, dip the knife into a pot of hot water and cut the cake into approx. 20 pieces. Decorate with currants and mint and dust with icing sugar. Lightly whipped cream tastes good with it
4
Waiting time approx. 30 minutes