Red Currant and Nut Cake with Meringue
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 16) |
Ingredients
- 500 g currants, red
- 100 g butter or mararine
- 250 grams sugar
- 2 medium egg (s)
- 2 egg yolks
- 2 egg whites
- 150 g hazelnuts, round
- 175 g flour
- 2 teaspoons baking soda
- 7 tablespoon milk
- 1 teaspoon lemon juice
- 1 tablespoon hazelnuts, cut into flakes
- 1 tablespoon powdered sugar
- Breadcrumbs and fat for the pan
Print Recipe
Pin Recipe Instructions
- Wash the currants, drain them well and set aside some pretty panicles to decorate. Remove the rest of the berries from the panicles with a fork.
- Stir the fat and 125 g sugar until frothy. Gradually stir in the eggs and yolks. Mix the ground nuts, flour and baking powder, stir in briefly, adding the milk. Pour the dough into a springform pan (26 cm) that has been greased and sprinkled with breadcrumbs and smooth out. Spread the berries on the dough and press lightly. Bake in the preheated oven (175 ° electric stove) for 25 - 30 minutes.
- Beat the egg whites until stiff, gradually pouring in 125 g of sugar. Withdraw lemon juice. Spread the meringue loosely on the hot cake, sprinkle with hazelnut flakes and bake for another 15 minutes.
- Remove the cake from the pan and let it cool down. Just before serving, dust with powdered sugar and decorate with currant panicles.
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