John Myers
Currant Cake with Meringue
The perfect currant cake with meringue recipe with a picture and simple step-by-step instructions.
For meringue
- 1 tbsp Flour
- 150 g Butter
- 150 g Sugar
- 1 packet Vanilla sugar
- 3 M- Eggs
- 250 g Flour
- 2 Teaspoon (level) Baking powder
- 0,5 abraded Lemon peel
- 4 Protein
- 1 Pr Salt
- 160 g Sugar
- Strip the currants from the panicles, wash and dry well. Beat the butter, sugar, vanilla sugar and eggs until frothy. Mix the flour, baking powder and lemon zest and stir into the egg cream with the milk. Carefully mix the currants with the tablespoon of flour and fold into the batter.
- Grease and crumble a springform pan, fill in the dough and smooth it out, then bake in a preheated oven at 160 ° C (fan oven) for approx. 30 minutes.
- In the meantime, beat the egg whites with the salt until they are shiny, spread them on the hot cake and put them in the oven for another 12-15 minutes.
- Let the cake cool down in the baking tray for about 30 minutes and then place it on a wire rack to cool completely.
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