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Currant cake with meringue topping

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Ingredients for 20 servings:

  • 250 g butter
  • 100 g sugar
  • 1 packet of vanilla sugar
  • Salt
  • 1 egg(s)
  • 250 g flour (wheat flour)
  • 2 tsp baking powder
  • 1 kg currants
  • 3 eggs, of which the egg white
  • 150 g sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Prepare a batter and spread it on a greased baking sheet. Sprinkle the washed currants onto the batter. Bake for about 25 minutes at 175-200 degrees Celsius. Beat 3 egg whites until stiff and stir in 150g of sugar. Pour the egg white mixture onto the cake. Bake for another 8 minutes at 200-225 degrees Celsius.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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