Cake with Meringue, Custard, and Currant Jam

by Editorial Staff

If you are soon planning a celebration or just a get-together with friends, prepare this incredibly delicious cake. Delicate shortbread dough with a layer of fragrant currant jam, air meringues, nuts, and custard – this cake will not leave anyone indifferent!

Ingredients

For the cream:

  • Milk – 400 ml
  • Butter – 150 g
  • Eggs – 2 pcs.
  • Sugar – 50 g
  • Corn starch – 40 g
  • Vanilla sugar – 15 g

For cakes:

  • Wheat flour – 300 g
  • Butter – 180 g
  • Milk – 2 tbsp
  • Yolks – 4 pcs.
  • Sugar – 40 g
  • Vanilla sugar – 15 g
  • Baking powder – 6 g
  • Salt – 3 g

For meringue:

  • Egg whites – 4 pcs.
  • Powdered sugar – 180 g
  • Corn starch – 10 g
  • Almonds – 100 g

For the layer:

  • Black currant jam – 350 g

Directions

  1. First, prepare the cream as it should cool down well.
    Prepare all the ingredients you need.
    Remove the butter from the refrigerator and warm to room temperature.
  2. Divide the milk into two equal portions. Bring half of the milk to a boil. Combine the remaining milk with eggs, sugar, vanilla sugar, and starch. Stir until smooth.
  3. Stirring constantly, pour the boiling milk into the egg mass, and stir. Pour the resulting mass into a saucepan and put on low heat. Cook the cream, stirring constantly until it thickens.
  4. Cover the custard with plastic in contact with the surface and leave it to cool.
  5. Whisk butter at room temperature until fluffy, within 5 minutes.
  6. Add the cooled custard to the butter and beat well until smooth and fluffy.
  7. Prepare all the necessary ingredients that will be needed during the further process of making a cake with meringues, custard, and currant jam.
    Sift the flour.
    The butter for the cakes should be well chilled.
    Preheat the oven to 180 degrees.
  8. Add vanilla sugar, sugar, salt, and baking powder to the sifted flour. Stir.
  9. Grate the cold oil on a coarse grater in a bowl with dry ingredients. Grind everything into small crumbs.
  10. Add yolks and grind again.
  11. Pour in the milk and quickly knead to a soft, elastic dough.
  12. Line a baking sheet with baking paper. Roll out the dough into a rectangle 0.5-1 cm thick. Pin the dough with a fork over the entire surface. This will allow you to get an even, not swollen cake.
  13. Bake the cake at 180 degrees for 10 minutes.
  14. Brush the hot crust with blackcurrant jam.
  15. Beat the whites until stiff peaks.
  16. While continuing to beat, add a little of the icing sugar. Whisk until smooth.
  17. Add starch and stir.
  18. Apply the whipped egg whites evenly to the shortbread crust with currant jam.
  19. Chop the nuts and spread over the whipped proteins.
  20. Reduce the oven temperature to 150 degrees and bake the jam and meringue crust for 30 minutes. Remove the crust from the oven and cool.
  21. Divide the cake into two equal portions. Spread the custard over one part of the crust.
  22. On top of the crust with cream, place the other crust so that the meringue with nuts is on top. Press down a little. Place the meringue cake, custard, and jam in the refrigerator for 3 hours.
  23. Cut the cake into portions and serve with tea or coffee.

    Enjoy your meal!

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