Redcurrant cake with snow cap

Ingredients for 1 servings:

• 170 g butter or margarine
• 200 g sugar
• 1 packet of vanilla sugar
• 5 m.-sized eggs, separated
• 220 g flour
• 1 tsp baking powder
• 3 tbsp milk
• 4 m.-large egg whites
• 200 g sugar
• 200 g currants (redcurrants)

Instructions

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

Preheat the oven (180°C top/bottom heat). Beat the butter with the sugar and vanilla sugar until light and fluffy, then stir in the egg yolks. Then alternately mix in the flour mixed with the baking powder and the milk. Beat the egg whites (with a pinch of salt) until stiff peaks form and fold in. Spread the batter on a greased baking sheet and bake for about 20-25 minutes, until nicely browned. In the meantime, beat the 4 egg whites until stiff peaks form, stir in the sugar, and carefully fold in the currants. Remove the pre-baked batter from the oven and carefully spread the meringue mixture on top. Bake in the oven at 140°C fan for about 20 minutes. The meringue mixture should only be lightly browned.