Meringue Cake with Currants and Cream
A meringue cake with currants and cream is a recipe featuring fresh ingredients from the berry cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 5 egg whites
- 1 tbsp Lemon Juice
- 250 g sugar
- 1 tbsp Cornstarch
- 150 ml Heavy Cream
- 1 Tbsp vanilla sugar
- 400 g red currants
- powdered sugar (for dusting)
Instructions
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1.
Preheat the oven to 180°C fan-forced. Line two 24 cm springform pans with parchment paper.
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2.
Beat the egg whites with lemon juice until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks appear. Fold in cornstarch. Divide the meringue mixture between the pans and spread lightly in a wavy pattern. Bake for 20-25 minutes until crisp. Remove from oven and allow to cool in the pans.
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3.
Beat the heavy cream with vanilla sugar until stiff peaks form. Release the cake bases from the pans and place one on a serving plate. Spread whipped cream over it. Rinse the currants if necessary, then drain well. Drop about two-thirds of the currants onto the cream. Place the second base on top and arrange the remaining currants on the surface. Dust with powdered sugar before serving.
