Red currant meringue cake is one of the cakes I remember dearly from my childhood. My mother usually baked it on a flat baking tray though I adapted the recipe to a small spring form to fit our needs.

This cake is usually baked on a flat baking tray. I reduced the ingredients to make it in a round baking form. If you want to make it on a baking tray you will have to use about 3 times the ingredients I used.

Ingredients

Dough:

• 140g cake flour
• 90g sugar
• 40g milk
• 80g butter
• 4 egg yolks
• 1/4 pkg baking powder
• two pinches of salt

Fruits:

• 250g red/black currant

Meringue:

• 4 egg whites
• 60g selfmade vanilla sugar
• pinch of salt

Instructions

Separate the eggs (don’t whip the egg white just yet, you should do so directly before topping of the pre baked cake, or it will collapse). Mix the dough ingredients together, butter the baking form and preheat the oven to 180 degrees. Fill the dough into the form, top the dough with the currant berries and let it bake for about 20 minutes. Now whip the egg white. It should get stiff, though I found it easier to spread when stopping while it is still a bit creamy. Top the cake with the egg white and let it bake for another 10 minutes or until golden brown. Note that the egg white will raise drastically during baking. Using a sheet of baking paper to place the baking form on may be a good option to prevent bad surprises.

Tips

• This cake works with red and black currant very well. If you go for the black variety you can reduce the sugar by about 15g.
• Using frozen currant does work very well with this recipe.

Next Time…

• reduce the dough by 1/3 updated recipe to fit a normal round baking form