in Recipes

Currant cake

updated

Spread the love

Ingredients for 1 servings:

  • 200 g flour
  • 150 g butter
  • 100 g sugar
  • 1 pinch of salt
  • some lemon peel
  • 3 egg whites
  • 160 g sugar
  • 260 g currants

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with shortcrust pastry and meringue

Knead the flour, butter, sugar, salt, and lemon into a dough. Press it into a greased 26cm springform pan. Prick the pan a few times with a fork. Bake in a preheated oven at 160°C (convection oven) for about 15 minutes. Then remove from the oven and spread the topping over the dough. Reduce the temperature to 140°C (convection oven) and bake for about 15-20 minutes (the egg whites should be light brown). Topping: Beat the egg whites until stiff peaks form, then add the sugar and beat vigorously. Stir the currants into the beaten egg whites.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Uschi's 'Greek Meatloaf'

Tanja's Caribbean party snacks