Currant and nut cake with meringue

Ingredients for 16 servings:

• 500 g currants, red
• 100 g butter or margarine
• 250 g sugar
• 2 m.-sized eggs
• 2 egg yolks
• 2 egg whites
• 150 g hazelnuts, ground
• 175 g flour
• 2 tsp baking powder
• 7 tbsp milk
• 1 tsp lemon juice
• 1 tbsp hazelnuts, in flakes
• 1 tbsp powdered sugar
• Breadcrumbs and fat for the form

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Wash the currants, drain well, and set aside a few attractive stalks for decoration. Strip the remaining berries from the stalks with a fork. Beat the fat and 125g of sugar until fluffy. Gradually stir in the eggs and egg yolks. Mix the ground nuts, flour, and baking powder and stir briefly, adding the milk as you go. Pour the batter into a greased and breadcrumbed 26cm springform pan and smooth it out. Distribute the berries over the batter and press down lightly. Bake in a preheated oven (electric oven – 175°C) for 25-30 minutes. Beat the egg whites until stiff peaks form, gradually adding 125g of sugar. Whisk in the lemon juice. Spread the meringue mixture loosely over the hot cake, sprinkle with hazelnut flakes, and bake for another 15 minutes. Remove the cake from the pan and let it cool. Just before serving, dust with powdered sugar and decorate with currant stalks.