John Myers
Currant Cake from Tray with Batter and Meringue
The perfect currant cake from tray with batter and meringue recipe with a picture and simple step-by-step instructions.
Meringue topping:
- 170 g Soft butter or margarine
- 4 Pc. Egg yolk
- 1 packet Vanilla sugar
- 1 Pc. Organic lemon
- 3 tsp Tartar baking powder
- 3 tbsp Milk
- 4 piece Protein
- 200 g Sugar
- 400 g Currants
- For the meringue topping, beat all 4 egg whites in a bowl to form egg whites, gradually drizzling in sugar. Store in the refrigerator until further use.
- For the batter, stir the sugar, butter, egg yolk, vanilla sugar and lemon zest on the highest setting with the hand mixer until foamy for a few minutes. Mix the flour and baking powder and sift over it. Briefly stir into the egg mixture. Stir in 3 tablespoons of milk as needed. The dough should be spreadable.
- Spread the dough on a baking sheet lined with baking paper and bake in the preheated oven on the middle rack at 190 degrees top / bottom heat for about 13 – 20 minutes until golden yellow.
- Fold the prepared currants into the egg whites and distribute this mixture on the pre-baked batter. Bake at 150 degrees hot air (or 175 degrees top / bottom heat) for about 20 minutes until the tips of the meringue are lightly brown. If necessary, let it “dry” in the oven for a few more minutes at 100 degrees hot air.
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