Blackcurrant Cake with Meringue

Ingredients

• 100 g butter
• 100 g sugar
• 2 EL heavy cream
• 3 eggs
• 180 g flour
• 750 g blackcurrants
• 1 EL cornstarch
• 150 g powdered sugar
• powdered sugar (for dusting)
• 200 g legumes (for blind baking)
• parchment paper (for the pan)

Instructions

1. 1.

   Melt the butter and let it cool slightly. Whisk in the sugar and cream until creamy. Separate the eggs. Stir the yolks into the butter mixture. Knead in the flour. Chill the dough for about 30 minutes.

2. 2.

   Preheat the oven to 180 °C. Line a springform pan with parchment paper, press the dough into the pan and form a ~2 cm rim. Cut a circle from parchment paper the size of the pan, place it on the dough, and add the legumes. Blind bake in the preheated oven for about 10 minutes. Remove, discard the parchment and legumes, and lower the oven temperature to 175 °C.

3. 3.

   Wash the blackcurrants, pluck them from their stems, and pat dry. Mix about 650 g of berries with cornstarch and spread over the dough base. Puree the remaining berries. Whip the egg whites with powdered sugar until stiff peaks form, then fold in the berry puree. Fill a piping bag fitted with a round tip with the meringue mixture and pipe spirals from the center over the berries. Bake for 25–30 minutes. Dust with powdered sugar before serving.