John Myers
Ingredients for 1 servings:
- 200 g butter or margarine
- 150 g sugar
- 1 packet of vanilla sugar
- 3 eggs
- 400 g flour
- ½ pack of baking powder
- 1 pinch of salt
- 125 ml milk
- 500 g currants
- 120 g sugar
- 70 g powdered sugar
- 1 tbsp cornstarch
- 3 egg whites
- some cocoa powder, for sprinkling
- some currants, for topping
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes
Beat the butter/margarine, sugar, and vanilla sugar until fluffy. Beat in the eggs (each egg for 1/2 minute). Mix the flour with the baking powder and salt and stir into the butter and egg mixture alternately with the milk. Place this batter on a baking sheet and scatter the currants on top. Bake the cake at 180-200°C for 35-40 minutes, then let cool. For the meringue, mix the sugar with the powdered sugar and cornstarch. Beat the egg whites until stiff peaks form and drizzle in the sugar mixture. Spread the meringue in a wave-like pattern over the cake and char in the oven or under the grill. Finally, dust the cake with cocoa powder and decorate with the currants. Cut into slices and serve.
Facebook Comments