Currant cake with meringue

Ingredients for 1 servings:

• 100 g butter, soft
• 50 g sugar
• 1 egg(s)
• 2 egg yolks
• 60 g flour
• 35 g cornstarch
• 1 tsp, leveled baking powder
• 30 g oat flakes, fine
• 1 pinch of salt
• 1 tsp vanilla extract or the pulp of a vanilla pod
• 3 egg whites
• 120 g sugar
• 250 g currants

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

For a 23 x 23 cm square tin or a 24 cm springform pan

Preheat the oven to 175°C (top/bottom heat). Grease a 23 x 23 cm square pan or a 24 cm springform pan. Cream the butter and sugar until light and fluffy, then gradually beat in the eggs. Mix the flour, cornstarch, and baking powder and sift them over the batter. Stir in the oats, salt, and vanilla until smooth. Pour the batter into the pan and level the surface. Bake in the preheated oven on the middle rack for about 15 minutes. For the meringue, beat the egg whites until stiff peaks form, gradually adding the sugar. Then carefully fold in the currants. Reserve a tablespoon of berries! Spread the mixture onto the prebaked base and sprinkle the reserved berries on top. Return the cake to the oven for about 20 minutes. Then let it cool in the pan.