Red currant meringue cake

Red currant meringue cake

7 ratings

Andrea


„Coffee break! Here is a summery and fruity cake that will lift your mood and energy levels. For my red currant cake, I used less sugar. It tastes refreshingly tangy, but also sweet with red currants and fluffy meringue. Have you got a recipe you would like to publish on Kitchen Stories? You can send it to community@kitchenstories.io“

Difficulty

Medium 👍
25
min.
Preparation
30
min.
Baking
120
min.
Resting

Ingredients

Servings:-12+
220 g
sugar (divided)
8 tsp
vanilla sugar (divided)
4
eggs (divided)
60 g
butter (soft)
250 g
flour
1½ tsp
baking powder
80 ml
milk
700 g
red currants
butter for greasing
flour for dusting
Metric
Imperial
  • 220 g sugar (divided)
  • 8 tsp vanilla sugar (divided)
  • 4  eggs (divided)
  • 60 g butter (soft)
  • 250 g flour
  • 1½ tsp baking powder
  • 80 ml milk
  • 700 g red currants
  • butter for greasing
  • flour for dusting

Utensils

  • hand mixer with beaters or stand mixer
  • oven
  • 2 large bowls
  • rubber spatula
  • springform pan (28-cm/11-in.)

Nutrition per serving

Cal
264
Protein
6g
Fat
7g
Carb
44g

Step 1/3

  • 120 sugar
  • 2 tsp vanilla sugar
  • 4 eggs (yolks)
  • 60 butter (soft)
  • 250 flour
  •  tsp baking powder
  • 80 ml milk
  • butter for greasing
  • flour for dusting
  • hand mixer with beaters or stand mixer
  • oven
  • large bowl
  • springform pan (28-cm/11-in.)

Preheat the oven to 180°C/350°F. To make the cake base, whisk together sugar, vanilla sugar, egg yolks, and soft butter. Add flour, baking powder, and milk, and mix to combine. Fill the batter into a greased and flour-dusted springform pan. Bake at 180°C/350°F for approx. 15 min. Set aside.

Step 2/3

  • 4 eggs (whites)
  • 100 sugar
  • 6 tsp vanilla sugar
  • 700 red currants
  • large bowl
  • rubber spatula

To make the meringue, beat egg whites until foamy. Then add sugar and vanilla sugar and continue to beat until stiff peaks form. Gently fold the freshly plucked, washed, and destemmed red currants through half of the meringue. Now spread this mixture on top of the cake base, topped by the remaining meringue. Bake again at 180°C/350°F for approx. 15 min.

Step 3/3

Set cake aside to cool, then transfer to the fridge.