Juicy currant cake with meringue

Name: Juicy currant cake with meringue
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 1 pack of (270 g) fresh puff pastry (refrigerated shelf) for strudel or small pastries (rolled out on baking paper; approx. 42 x 24 cm); 100 g ground almonds; 150 g red and black currants; 3 Protein (size M); 150 g + 2 tablespoons sugar; 1 TABLESPOON Cornstarch; 1 TABLESPOON Sugar syrup; 7-10 Tbsp Lemon balm; 7-10 Tbsp Grease

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

1 pack of (270 g) fresh puff pastry (refrigerated shelf) for strudel or small pastries (rolled out on baking paper; approx. 42 x 24 cm)
100 g ground almonds
150 g red and black currants
3 Protein (size M)
150 g + 2 tablespoons sugar
1 TABLESPOON Cornstarch
1 TABLESPOON Sugar syrup
7-10 Tbsp Lemon balm
7-10 Tbsp Grease

Directions

1
Unroll the dough and cut off approx. 1/5 crosswise and place on the long side (you now get almost a square). Put the dough into a greased springform pan (24 cm Ø) and press down at the edge about 2 cm. Fold the protruding edge inwards and press down. Spread half of the almonds on the base. Wash the currants and dab dry. Set aside 3 panicles of red currants and 1 panicle of black currants. Pluck the remaining berries from the stems.
2
Beat the egg whites until stiff, adding 150 g sugar. Mix the rest almonds and starch. First fold in the almond mixture, then the currants and spread loosely on the base. Bake the cake on the lower shelf in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Remove the cake from the oven, remove from the edge and let it cool on a cake rack. Turn the currant pancakes first in sugar syrup, then in 2 tablespoons of sugar. Decorate the cake with black and red currants and lemon balm
3
30 minutes waiting time