John Myers
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Josta Cake with Meringue
The perfect josta cake with meringue recipe with a picture and simple step-by-step instructions.
Shortcrust
- 210 g Spelled flour 630
- 120 g Butter
- 70 g Sugar
- 1 Egg
- 1 pinch Salt
- 1 Mssp. Baking powder
Covering
- 500 g Tk josta berries
- 500 g Black currants
- 2 tbsp Sugar
- 300 ml Black currant juice
- 1 packet Custard powder
meringue
- 4 Protein
- Sugar
also
- Fat and crumbs for the mold
For the shortcrust pastry
- Knead all ingredients, wrap in foil and let rest in the refrigerator for 30 minutes.
For covering
- Put the berries in a saucepan. Mix some of the juice with the pudding powder and sugar, pour the rest over the berries, bring to the boil and mix with the pudding powder. Bring to the boil again briefly, remove from the stove and let cool down a little.
- Grease a springform pan and lightly flour or crumble it.
- Roll out the shortcrust pastry, pour it into the mold, pulling up a small edge. Pour in the cooled fruit pudding mixture and smooth it out. Bake in the oven at 175 ° C for approx. 40-45 minutes. Take out and let cool a little in the tin.
- Weigh the egg whites for the meringue. Weigh the number of grams in sugar twice separately. Add the first half to the egg whites and beat until stiff. When the egg white is really stiff, add the second half of the sugar and stir it in briefly.
- Distribute the egg whites on the cake with a spoon or a piping bag as desired. Now flame with a gourmet burner (Bunsen burner). It is best to let the cake cool down completely overnight so that the berry mixture is nice and firm.
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