Currant Cake with Nut Meringue Topping
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 grams flour
- 125 g powdered suar
- 2 egg yolks
- 2 Table spoons milk
- 125 g butter
- 1 packet vanilla sugar
- 0.5 ½ pack baking powder
- 1 pinch (s) salt
- 500 g currants
- 4 tablespoon semolina
- 3 tablespoon sugar
- 2 egg whites
- 2 tablespoon powdered sugar
- 100 g hazelnuts, round
Print Recipe
Pin Recipe Instructions
- Mix the dry ingredients for the shortcrust pastry, add the egg yolk, milk and butter and work into a smooth dough, then place in the refrigerator for 30 minutes. Press the dough into a greased springform pan, leave to rest for another 30 minutes.
- Sprinkle the dough with 2 tablespoons of semolina, put 500 g of well-drained currants on the dough, sprinkle with 2 tablespoons of semolina and 3 tablespoons of sugar, shake so that the sugar is distributed (the semolina must be so that the bottom does not become soggy because of the juicy currants)
- Beat egg whites with powdered sugar, fold in ground hazelnuts. Put the protein and nut mixture on the currants.
- Bake at approx. 200 degrees for approx. 35 minutes
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