Redcurrant foam slices

Ingredients for 1 servings:

• 8 eggs
• 240 g powdered sugar
• 160 g flour
• 1 packet of vanilla sugar
• some lemon peel, grated
• 150 g jam (blackcurrant), hot
• 7 protein
• 300 g powdered sugar
• 750 g red currants

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

Currant cake from the tray, for 20 pieces

Separate the eggs. For the sponge cake, beat the egg yolks with the powdered sugar and vanilla sugar until very frothy. Whisk the egg whites until very stiff peaks form and stir them into the egg yolk mixture along with the sifted flour. Spread onto a baking sheet lined with baking paper and bake in a preheated oven at 180°C (350°F) for about 15 minutes until light golden brown. Then turn out onto a sheet of baking paper and spread with 150g of hot blackcurrant jam. Let cool slightly. In the meantime, make a lovely meringue mixture from 7 egg whites and the 300g powdered sugar and carefully fold in the sorted, washed, and well-drained blackcurrants. Place the sponge cake back on the baking sheet, place a baking frame around it, and spread the meringue over it. Bake in the oven at 220°C (425°F) for about 10 minutes until browned. Watch frequently to ensure nothing burns. The time varies depending on your oven. So please be careful. After baking, remove them, let them cool, and cut them into slices. If you won’t be eating them right away, refrigerate them.