Currant meringue cake

Ingredients for 12 servings:

• 75 g flour
• 75 g cornstarch
• 1 tsp, leveled baking powder
• 100 g margarine or butter
• 75 g sugar
• 1 packet of vanilla sugar
• 4 egg yolks
• 4 egg whites
• 1 pinch of salt
• 200 g sugar
• 40 g almonds, chopped
• 750 g currants, red
• 2 packs of cream stiffener
• 1 tbsp sugar
• 2 cups of cream

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Beat the fat, sugar, and vanilla sugar until fluffy. Gradually beat in the egg yolks. Add the flour, cornstarch, and baking powder. Beat 4 egg whites with a pinch of salt until stiff, then sprinkle in 200g of sugar. Spread half of the batter into a greased or lined baking dish. Spread half of the beaten egg whites over the batter and sprinkle with almonds. Bake for approx. 30-40 minutes at 175°C. Remove the base from the dish. Allow to cool. Bake the second base in the same way. Wash the currants (reserve 8 berries for decoration) and remove the stems. Mix the cream stabilizer with 1 tablespoon of sugar. Beat the cream for 1 minute, then sprinkle in the cream stabilizer and whip the cream until stiff. Fold the currants into the cream, spread the mixture over the bottom layer, and cover with the second layer. Decorate with the reserved currants.