Currant cake with meringue

Ingredients for 1 servings:

• 400 g red currants
• 200 g butter, soft
• 150 g sugar
• 1 bag of vanilla sugar
• 1 pinch of salt
• 3 eggs
• 2 egg yolks
• 275 g flour
• 1 bag of baking powder
• 5 tbsp vanilla yogurt
• 50 g milk chocolate or dark chocolate
• 50 g oat flakes, coarse or fine
• 2 egg whites
• 75 g sugar
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

Prepare and wash the currants. Beat the butter, 150g sugar, vanilla sugar, and salt until fluffy. Stir in three eggs and two egg yolks one at a time. Mix the flour with the baking powder, chocolate chips, and oatmeal, and stir in alternately with the yogurt. Pour the batter into a greased springform pan and scatter the currants on top. Bake in a convection oven at 175°C for approximately 50-55 minutes. About 10 minutes before the end of the baking time, start beating the egg whites until stiff peaks form. Gradually add 75g of sugar. Fill a piping bag with the beaten egg whites and pipe them onto the cake in small tufts. Alternatively, you can spread them on the cake with a small spoon. Bake the cake under a preheated grill in the oven or at 225°C for approximately 2-3 minutes until light brown. Let it cool slightly in the pan and, if necessary, loosen the cake from the sides of the springform pan with a knife.