John Myers
Ingredients for 8 servings:
- 170 g sugar (fine)
- 170 g butter
- 4 egg yolks
- 1 packet of vanilla sugar
- Lemon peel, grated
- 300 g flour
- ½ pack of baking powder (cream of tartar)
- some milk
- 4 egg whites
- 250 g sugar
- 200 g currants (redcurrants)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
a quick-to-prepare cake that children will especially enjoy
Cream the sugar, butter, egg yolks, vanilla sugar and lemon zest until fluffy. Mix the flour with the baking powder and sift it over the cake. Mix in well and add a little milk if needed to make a spreadable batter. Spread the batter on a baking tray lined with baking paper and bake in a preheated oven at around 190°C until golden yellow. In the meantime, beat the egg whites until stiff peaks form and sprinkle in the granulated sugar while continuing to beat. Fold the currants into this stiff mixture! Spread the meringue mixture onto the hot batter and return it to the oven. Bake for another 20 minutes at 150°C – 170°C (depending on whether there is a fan). The peaks of the meringue should just be light brown and you can also let them dry out a little at 100°C with a fan.
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