Red Currant Meringue Cake


It’s spring and that means it’s time for some fruit.
Red currants are just amazing because they are the right mixture of sweetness and sourness.
And here you go, my Red Currant Meringue Cake.

prep time: 20min ; cooking time: 25mins for the base and another 20min for the merengue


What you will need:
125g butter
80g sugar
1 sachet of vanilla sugar
1 egg
2 egg yolk (you will need the egg white later)
1 pinch of salt
75g flour
40g cornflour
40g oats
½ teaspoon baking powder

500g red currants
6 egg whites
180g sugar

To do:
Preheat the oven to 180°C/370°F
Grease the cake tin.
In a bowl you have to mix the butter, sugar and the vanilla sugar till it is smooth. Now add the egg and the egg yolks separately and mix well. Add the salt. In stages add the flour, cornflour, baking powder and the oats. Mix till well combined. Now bake the base for 25mins.


For the merengue you have to beat the egg whites till stiff and add the sugar in stages. Add the red currants but careful or otherwise the merengue loses air. Add the merengue onto the hot cake base and bake for another 20mins. If your merengue looks to brown put some tinfoil on top.


Enjoy.

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