Currant Cake with Meringue
Currant cake with meringue is a recipe featuring fresh ingredients from the berry cakes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g red currants
- 200 g Flour
- 110 g soft butter
- 200 g sugar
- 1 lime (zest)
- 5 eggs (size M)
- 4 egg whites (size M)
- 250 g sugar
Instructions
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1.
Rinse the currants and use a fork to separate the berries from the stems. Remove 150 g of currants, set aside. Mix the remaining berries with 50 g flour.
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2.
Preheat the oven to 180°C (gas: level 4 / convection: 160°C). Beat butter and 70 g sugar until fluffy, add lime zest. Separate eggs; gradually fold in yolks. Fold in the remaining flour.
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3.
Beat egg whites to stiff peaks, slowly drizzle in the remaining sugar while beating continuously. Fold into the prepared batter. Gently fold in the floured currants.
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4.
Line a 26 cm springform with parchment paper. Pour the dough in. Sprinkle the reserved currants on top. Bake on the second rack from below for 1 hour; cover after about 40 minutes.
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5.
Beat egg whites to stiff peaks, drizzle sugar while beating continuously. Spread the meringue over the cake and bake for 8-10 minutes until golden.
