Uschi`s Currant Cake with Almond Meringue
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g butter, soft
- 250 g suar, finer
- 1 teaspoon flavor, (Lemon Flavor Finesse), or grated lemon zest
- 1 tablespoon vanilla sugar, (Bourbon vanilla)
- 4 egg yolks
- 2 egg (s), whole
- 250 g flour
- 100 g cornstarch
- 2 teaspoons, heaped tartar baking powder
For covering:
- 1.2 kg red currants
- 4 egg whites
- 1 pinch (s) salt
- 250 g powdered suar, sifted
- 2 teaspoons lemon juice
- 120 g flaked almonds, toasted
- some powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Remove the red currants from the stems, wash them briefly in a colander under running water and then let them drain.
- For the batter, stir the soft butter cut into pieces with sugar, vanilla sugar, lemon zest, egg yolks and whole eggs until frothy and mix with the flour, cornstarch and baking powder mixture to a smooth batter. Preheat the oven to 180 ° C and spread the dough on a greased tray. Spread the drained berries on top and bake the cake on the middle rack for about 45 minutes.
- In the meantime, beat the remaining egg white with salt to form a stiff snow. Gradually whip up the sifted powdered sugar to a stiff meringue, mix in the lemon juice and fold in the roasted almond flakes.
- After the 45 minutes, spread the almond meringue mixture on the cake and use a notched spatula to make grooves as a pattern. Bake until the almond meringue is golden yellow.
- Dust the cooled cake with powdered sugar and cut into even pieces.
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