Currant or rhubarb meringue

Ingredients for 1 servings:

• 125 g butter
• 3 egg yolks
• 3 tbsp water
• 100 g sugar
• 1 packet of vanilla sugar
• some lemon peel, untreated, grated
• 250 g flour
• 125 liters of milk
• ½ pack of baking powder
• e.g. currants or rhubarb
• 3 egg whites
• some lemon juice
• 200 g sugar
• Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

fruity cake for the whole family

Cream the butter, egg yolks, water, 100g sugar, the vanilla sugar, and a little lemon zest until fluffy. Now add the flour, milk, and baking powder. Pour the batter into a greased cake tin and bake for about 20 minutes at 200°C (top/bottom heat). For the meringue, beat the egg whites with the lemon juice until stiff peaks form and then sprinkle in 200g sugar. After baking, add the currants (fresh or frozen) and the meringue mixture to the cake and return to the oven at 100°C – 150°C until the meringue is lightly browned. If using rhubarb instead of the currants, add it to the batter straight away and bake with the rest of the batter, then add the meringue later.