Currant custard meringue cake

Ingredients for 1 servings:

• 120 g flour
• 120 g sugar
• 4 eggs
• 500 ml milk
• 2 packs of pudding powder, vanilla
• 50 g sugar
• 500 g currants
• 140 g powdered sugar
• 4 egg whites

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

my own creation

For the sponge cake, beat the eggs and sugar until frothy and fold in the flour. Then transfer to a springform pan and bake at 180 degrees Celsius for about 15 minutes, until the top is firm. In the meantime, make a pudding according to the package instructions. Spread the pudding on the sponge cake and return the cake to the oven until the meringue is ready. To do this, beat the egg whites until stiff peaks form, gradually adding the sugar. Fold in the currants and pour the mixture onto the pudding. Bake the cake at 160 degrees Celsius (convection oven) for about 30 minutes, until the meringue is nicely browned. Allow the cake to cool completely, as it will release some of the liquid beforehand. Cut into 12 slices.