John Myers
Ingredients for 1 servings:
- 140 g butter
- 70 g sugar
- 2 egg yolks
- 200 g flour
- 1 tbsp milk
- ½ jar redcurrant jelly (approx. 200 g)
- 2 egg whites
- 150 g sugar
- 140 g hazelnuts, ground
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
easy and quick with currant jelly, tasty all year round, not just at Christmas
For the pastry, knead the butter, sugar, egg yolks, flour, and milk into a shortcrust pastry. For the meringue, beat the egg whites until stiff, gradually adding the sugar. Finally, fold in the nuts. Roll out the pastry on a baking sheet, preferably lined with baking paper. Then bake the base in a preheated oven at 200°C – 220°C for 10-15 minutes. Mix the redcurrant jelly with a little hot water until smooth and spread it on the cake plate. Spread the meringue mixture on the jelly and bake at 225°C for about 15 minutes, until the meringue is golden brown. While the cake plate is still warm, cut it into bars about 2 cm wide and 8 cm long. Note: I can’t seem to get the topping to spread neatly onto the jelly. It usually just mixes together. However, I don’t think this affects the taste; it just might not look quite as nice.
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