in Austria

Melanie's currant cake

updated

Spread the love

Ingredients for 1 servings:

  • 180 g butter
  • 120 g icing sugar
  • 1 packet of vanilla sugar
  • 1 tbsp lemon peel, grated
  • 3 eggs, separated
  • 180 g flour
  • 600 g currants
  • 120 g sugar
  • 3 egg whites

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

super juicy and delicious with snow cap

Whisk the warm butter with the 3 egg yolks, about 2/3 of the icing sugar, and the lemon zest until fluffy. Beat the 3 egg whites with the remaining sugar until stiff peaks form, then fold the meringue into the butter mixture. Fold in the flour. Spread the batter into a greased tart pan and sprinkle with 2/3 of the currants. Bake in a preheated oven at 180°C for about 30 minutes. After 30 minutes, add the remaining currants and whisk the remaining 3 egg whites and 120g of sugar until stiff peaks form, then drizzle over the currants. Bake briefly at 200°C until golden brown. Tip: Cut with a cold knife to prevent the meringue from crumbling!

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Cordon bleu with Gorgonzola

Refrigerator – Strawberry Cake