Red currant meringue cake

Step 1/3

• 20 g sugar
• ⅓ tsp vanilla sugar
• ⅔ eggs (yolks)
• 10 g butter (soft)
• 41⅔ g flour
• ¼ tsp baking powder
• 13⅓ ml milk
• butter for greasing
• flour for dusting

• hand mixer with beaters or stand mixer
• oven
• large bowl
• springform pan (28-cm/11-in.)

Preheat the oven to 180°C/350°F. To make the cake base, whisk together sugar, vanilla sugar, egg yolks, and soft butter. Add flour, baking powder, and milk, and mix to combine. Fill the batter into a greased and flour-dusted springform pan. Bake at 180°C/350°F for approx. 15 min. Set aside.

Step 2/3

• ⅔ eggs (whites)
• 16⅔ g sugar
• 1 tsp vanilla sugar
• 116⅔ g red currants

• large bowl
• rubber spatula

To make the meringue, beat egg whites until foamy. Then add sugar and vanilla sugar and continue to beat until stiff peaks form. Gently fold the freshly plucked, washed, and destemmed red currants through half of the meringue. Now spread this mixture on top of the cake base, topped by the remaining meringue. Bake again at 180°C/350°F for approx. 15 min.

Step 3/3

Set cake aside to cool, then transfer to the fridge.

Enjoy your meal!