Currant meringue cake

Ingredients for 1 servings:

• 175 g margarine
• 150 g sugar
• 3 egg yolks
• 1 packet of vanilla sugar
• 1 pinch of salt
• 250 g flour
• 2 tsp, leveled baking powder
• 2 tbsp milk
• Fat, for the tray
• 3 egg whites
• 200 g sugar
• 100 g hazelnuts, coarsely chopped
• 500 g currants, fresh

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

super summer cake – tastes best fresh

For the pastry, beat margarine, sugar, vanilla sugar, salt, and egg yolk until fluffy. Stir in the flour, milk, and baking powder, and spread onto a greased baking sheet. For the topping, beat the egg whites until stiff, then gradually add the sugar and continue stirring until the sugar is dissolved. Fold in the nuts and currants, spread the mixture onto the pastry, and bake at 200°C for about 25-30 minutes. Tastes best fresh. Whipped cream is delicious on the side. Half of the mixture is enough for a flat cake in a 26cm springform pan. If you need to store the cake, please do not cover it, as the meringue will soften very quickly.