Currant Pudding Meringue Cake

Summary

Ingredients

For the sponge cake base:

• 120 g flour
• 120 g suar
• 4 egg (s)

For the topping: (pudding)

• 500 ml milk
• 2 packs pudding powder, vanilla
• 50 grams sugar

For the meringue topping:

• 500 g currants
• 140 g powdered suar
• 4 egg whites

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Instructions

1. For the sponge cake, beat the eggs with the sugar until frothy and fold in the flour. Then put in a springform pan and prebake at 180 degrees for about 15 minutes until the dough is firm on top.
2. In the meantime, cook a pudding according to the instructions on the packet. Spread the pudding on the sponge cake base and put the cake back in the oven until the meringue is prepared.
3. To do this, beat the egg white until stiff and let the sugar trickle in.
4. Fold in the currants and pour the mixture onto the pudding.
5. Bake the cake at 160 degrees fan-assisted for about 30 minutes, until the meringue is nicely browned.
6. Let the cake cool down well as it will ooze out beforehand. Cut into 12 pieces.