John Myers
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Currant Cake Under Meringue Topping
The perfect currant cake under meringue topping recipe with a picture and simple step-by-step instructions.
cake
- 100 g Marzipan
- 50 ml Milk
- 2 Eggs
- 100 g Butter
- 50 g Sugar
- 125 g Flour
- 1 tsp Baking powder
- 250 g Red currants
- 1 pinch Salt
Meringue topping
- 2 Protein
- 40 g Sugar
- Heat the milk and then dissolve the Mazipan in it while stirring. Separate the eggs and beat the egg whites with a pinch of salt until stiff.
- Beat the egg yolks with the dissolved marzipan, sugar and soft butter until frothy. Then fold in the beaten egg white. Mix the flour with the baking powder and sift and fold in over the dough. Finally fold in the currants.
- Place parchment paper on the bottom of a baking pan, butter the edge and sprinkle with semolina. Now fill the dough into the springform pan and bake in the oven preheated to 180 degrees for 35 minutes. In the meantime, beat the two egg whites until stiff and let the sugar trickle in.
- After the 35 minutes baking time, spread the beaten egg white on the cake and bake for another 10 minutes. Let the cake cool in the tin for about 20 minutes, then take it out of the tin and let it cool down completely.
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