Currant meringue cake

currant meringue cake
  • Preparation Time
    35 min
  • Cooking Time
    15 min

The currant meringue cake is a real summer sweet. Light and airy. Try it out!

Did you know that JThe currant (Ribes) is the only genus of the gooseberry family (Grossulariaceae) with about 150 species. The genus currant also contains gooseberries, which, according to some botanists, are isolated in a separate genus of gooseberries (Grossularia). From the genus currant, red currant, fluffy currant (Ribes spicatum), alpine (Ribes alpinum), blackcurrant and hanging gooseberry are found in Latvia.



    Baking tin in 24 cm diameter.

    Solis 1

    Prepare the dough. Mix together 150 g of butter; 100 g sugar; 1 teaspoon of vanillin sugar; 4 egg yolks; 100 g of almond flour; 270 g of wheat flour and a little salt.

    Solis 2

    Spread the baking tin with butter and spread the dough so that it has the edges. Pierced with a fork and refrigerate for 30 minutes. cool down.

    Solis 3

    Prepare the filling. Mix currants with 100 g of sugar and 2 tablespoons of cornstarch.

    Solis 4

    Preheat the oven to 210 ° C.

    Solis 5

    Prepare meringue. Whisk 4 egg whites, gradually adding sugar. Whipped in a firm, white foam.

    Solis 6

    The egg white mixture is arranged along the edge of the cake. Then pour the currants in the middle and whipped protein again on top.

    Solis 7

    Bake for 15 minutes.


    Serve chilled. Enjoy your meal!

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