Currant meringue cake

Ingredients for 1 servings:

• 250 g flour
• 3 tbsp sugar
• 100 g butter
• 1 egg(s)
• 1 pinch of salt
• 500 g currants
• 4 egg whites
• 200 g sugar

Instructions

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

Mom’s Original

For the pastry, knead the flour, sugar, butter, egg, and salt together, roll out thinly, and line a 26 or 28 cm springform pan with it. Bake the base at 185°C (top/bottom heat) for 12 minutes (pierce the base with a fork if bubbles form) until lightly browned. Meanwhile, beat the egg whites until stiff peaks form and gradually stir in the sugar until the mixture is glossy. Transfer half of the egg whites to another bowl and mix with the currants. Once the base is baked, pour the currant mixture into the springform pan and spread the egg whites over it. It’s best not to smooth it down, but to create waves with a tablespoon so the meringue topping is nice and airy. Bake the cake at 150°C (!) for about 45 minutes. The cake is ready when the meringue sounds nice and crispy when tapped on it.