New recipes

Redcurrant meringue cake recipe

Redcurrant meringue cake recipe

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Berry cake

Tart redcurrants are layered with a buttery base and a topping of hazelnut meringue in this triumph of a cake!

118 people made this

IngredientsMakes: 1 (26cm) cake

  • For the base
  • 250g plain flour
  • 1 teaspoon baking powder
  • 100g caster sugar
  • 125g butter, softened
  • 2 egg yolks
  • For the filling and topping
  • 4 egg whites
  • 150g caster sugar
  • 150g ground hazelnuts
  • 500g redcurrants

MethodPrep:30min ›Cook:50min ›Extra time:30min chilling › Ready in:1hr50min

  1. Combine flour, baking powder, 100g caster sugar, butter and egg yolks in a large bowl. Knead together with your hands till well combined. Wrap in cling film and chill in the fridge for 30 minutes.
  2. Preheat the oven to 200 C / Gas 6. Grease a 26cm springform cake tin.
  3. Roll out the chilled dough on a floured surface to roughly the same diameter as the tin. Transfer to the tin and press to even out along the bottom and a little up the sides.
  4. Beat egg whites to stiff peaks. Gradually beat in 150g sugar. Add the ground hazelnuts and two handfuls of redcurrants, then gently mix together with a spoon.
  5. Place the remaining redcurrants over the prepared base in the tin. Cover with the meringue.
  6. Transfer to the bottom shelf of the preheated oven and bake for 50 minutes. Once cooled, run a knife along the edges, remove the sides of the tin and enjoy!

Video

Redcurrant meringue cake

Recently viewed

Reviews & ratingsAverage global rating:(11)

Reviews in English (1)

Absolutely gorgeous and so moreish that we ate it all in 2 days!-17 Sep 2015


Swabian Red Currant Cake – Authentic German Cake

The Swabian Red Currant cake or “Schwaebischer Traeubleskuchen” is a traditional summer cake from the Southern Swabia region in Germany (region around Stuttgart and Karlsruhe down to the Lake of Constance).
Many Germans have a garden and red currant bushes are very common and can be found in almost every garden. With the berries you can make this delicious cake, use them for jam or jelly, or make juice out of them. If you have the possibility to get red currants this cake is a must make. Happy Baking!


Red Currant Loaf Cake

Chalk up berries as one of the things I miss about not living in Germany full time anymore. The supermarkets this time of year have an abundance of currants and gooseberries in all colors. When we arrived this week, our consequent trip to the supermarket. Jetlag be damned, I made a beeline for these red currants as soon as I saw them. I had no idea what I was going to do with them yet. However, I didn’t care. I just wanted them and I knew I would figure it out later. I did. Meet Red Currant Loaf Cake.

Jump to Recipe

Don’t be deceived by their beauty. Currants are sour. To balance that, using them in a sweet baking recipe is the answer. I had a few I had been saving up. However, aside from the extremely rare currants spotting in the Union Square Farmers Market in New York City, I rarely have a chance to bake with them these days. Consequently, I checked my hoarded currant recipes and this one popped out. It’s from a German cooking magazine. The original recipe contained a mixed berry selection, not just currants. Additionally, I tweaked a few things and was extremely pleased with the results.

The Cake:

This Red Currant Loaf Cake contains a significant amount of cornstarch. Specifically, one-half cup’s worth. However, the result is a silky texture. Even though the cake is moist, it still holds together well when cutting.

Throwing the recipe together is extremely simple. No complicated steps. However, I did go a little by fussy with the decoration for this. I dipped bunches of red currents in powdered sugar and decorated the top of the cake with them. The cake itself is also dusted in powdered sugar. It is an extra step. However, it’s not too fussy a process and the result is beautiful.


Related Video

We have red currants growing in our backyard and this is our favourite red currant dessert. A light and easy dessert to make on a warm summer day. I have used frozen red currants in this as well in winter and it still is delicious however the fruit is a little runny.

Wow this is different. It is tangy yet VERY sweet. Who knew my three year old would eat an entire piece. Gorgeous looking pie that would offset any holiday table.

It tasted very good. But the cake was very soft. I found that you really have to butter and flour the pan before putting in the dough. It stuck very bad and ruined the presentation of the cake. I will make this a again.

The jury is still out on this one for me. However, my husband and company just loved it. I really liked the crust but it seemed too dry until I added some lemon juice to moisten it. If I make it again, I'll be sure to double the merengue part for a "higher" filling.

My family and I are currently living in Germany (Stuttgart) and I had tasted this pie before at a local market. I loved it and wanted the recipe but my Germany is lacking. My German neighbor gave me a bowl full of currants and I knew exactly what I wanted to make. I was very happy to find your recipe. I added 1 table spoon of water to make the crust a little more moist. Also, I did not have a lemon on hand so I used a lime. Made the crust then pressed it into an 8X10 inch pan, then put it in the frig for 30 min. After that I follwed as stated in the recipe. My family thought it was FABULOUS! I liked it so much that I returned some to my neighbor in her bowl. GREAT RECIPE. definately will make it again!

This gets a BEST rating as it is the ONLY useful recipie for red currants that I have ever seen, other than red currant jelly. We have FIVE bushes of red currants and I needed a recipie or two!

This was yummy- I used currants from my parent's yard. I made this in a 10-inch pie plate instead of a springform pan. I didn't bother with "resting" the dough, and I baked the meringue at a much higher temp (like 400) until lightly browned.


Austrian Meringue Cookies - Red Currant Meringue Cake Stock Photo - Download Image Now .

Austrian Meringue Cookies - Red Currant Meringue Cake Stock Photo - Download Image Now . . Use extra almost double cream tarter. məʁɛ̃ɡ) is a type of dessert or candy, often associated with swiss, french, polish and italian cuisines, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar. French meringue cookies are sweet, crisp, light and fluffy little clouds! See more ideas about meringue cookies, meringue, desserts. Best austrian christmas cookies from vanillekipferl an austrian christmas cookie.source image:

Bake until light brown all over, firm to the touch, and they lift cleanly. Preheat oven to 200 degrees f (95 degrees c) and place the rack in the center before placing the cookies on the cookie sheet, place a little of the meringue on the underside of. Crunchy, light and sweet, these classic meringue cookies only take 5 ingredients and are perfect for your holiday. French meringue cookies are sweet, crisp, light and fluffy little clouds! These austrian meringue coconut cookies were a trapp family christmas favorite.

Christmas Cookies : Linzer Cookies | Linzer cookies . from i.pinimg.com 2 hours 12 reviews jump to recipe. Got to have raspberry in the soft cookie as light crunchy meringue. Meringue cookies are crispy and light cookies made with only 4 ingredients that are perfect for using up leftover egg whites! Called easter cookies or resurrection cookies, they're made with whipped egg whites, sugar, and pecans. Preheat oven to 200 degrees f (95 degrees c) and place the rack in the center before placing the cookies on the cookie sheet, place a little of the meringue on the underside of. Beat egg whites, to which salt has been added, until stiff. The meringue cookies recipe out of our category cookie! Eatsmarter has over 80,000 healthy & delicious drizzle over finished cookies and allow chocolate to set.

See more ideas about meringue cookies, meringue, cookie recipes.

Meringues are light and airy, with a these meringues are made from the leftover liquid from a can of chickpeas, whipped and baked up. These austrian meringue coconut cookies were a trapp family christmas favorite. Best austrian christmas cookies from vanillekipferl an austrian christmas cookie.source image: 2 hours 12 reviews jump to recipe. French meringue cookies are sweet, crisp, light and fluffy little clouds! Meringue cookies cookies are crispy and delicious. They're easy to make and only require egg whites and sugar! These beautiful meringue cookies are light as air, perfectly sweet, and so easy to make! Recipe courtesy of anne burrell. Arrange on a plate and serve. Great with a cup or coffee and look wonderful on a cookie tray! 24 fresh baked meringue cookies. Austrian pecan cookies is one of the most yummy treats i have come across.

Recipe courtesy of anne burrell. They're both crunchy on the outside and irresistibly gooey on the inside. Use extra almost double cream tarter. A good meringue has a lot in common with the perfect chocolate chip cookie: Start with martha's chocolate version, then try the.

Austrian Meringue Cookies - This link is to an external . from assets.tmecosys.com Best austrian christmas cookies from vanillekipferl an austrian christmas cookie.source image: Allrecipes has more than 60 trusted meringue cookie recipes complete with ratings, reviews and baking tips. See more ideas about meringue cookies, meringue, meringue desserts. The meringue cookies recipe out of our category cookie! Take a cue from the french and bake meringues in a rainbow of colors. Got to have raspberry in the soft cookie as light crunchy meringue. Meringue cookie recipes you just have to make. These beautiful meringue cookies are light as air, perfectly sweet, and so easy to make!

Məʁɛ̃ɡ) is a type of dessert or candy, often associated with swiss, french, polish and italian cuisines, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar.

These meringue cookies are crunchy, airy, super light, and dipped in chocolate and crushed peppermint candies, making them a. Meringue cookies are made with a thick and stiff mixture of whipped egg whites and sugar. These whimsical cookies are a breeze to make when following these simple steps and guidelines. They're both crunchy on the outside and irresistibly gooey on the inside. 2 hours 12 reviews jump to recipe. Take a cue from the french and bake meringues in a rainbow of colors. Beat egg whites, to which salt has been added, until stiff. Austrian pecan cookies is one of the most yummy treats i have come across. These austrian meringue coconut cookies were a trapp family christmas favorite. Recipe courtesy of anne burrell. 3 egg whites , room temperature. Eatsmarter has over 80,000 healthy & delicious drizzle over finished cookies and allow chocolate to set. Small blobs of the meringue batter are typically piped out onto a lined cookie sheet and then baked until.

Crispy on the outside and chewy on the inside, they're utterly irresistible. These meringue cookies are crunchy, airy, super light, and dipped in chocolate and crushed peppermint candies, making them a. They're both crunchy on the outside and irresistibly gooey on the inside. Meringue cookies are crispy and light cookies made with only 4 ingredients that are perfect for using up leftover egg whites! Crunchy, light and sweet, these classic meringue cookies only take 5 ingredients and are perfect for your holiday.

Top 5 meringue cookies for Christmas - Recipes Of Chef . from i.pinimg.com Thomas the apostle was traditionally on december 21. Use extra almost double cream tarter. Meringue cookies are a light and crispy sweet treat cookie recipe. Arrange on a plate and serve. These cookies are so great. Ordered these meringue cookies and had it customized for a baby shower. These whimsical cookies are a breeze to make when following these simple steps and guidelines. Meringue cookies cookies are crispy and delicious.

A good meringue has a lot in common with the perfect chocolate chip cookie:

Start with martha's chocolate version, then try the. Austrian pecan cookies is one of the most yummy treats i have come across. Best austrian christmas cookies from vanillekipferl an austrian christmas cookie.source image: Meringue cookies are a light and crisp sweet treat. Essential christmas cookie but good anytime you. Meringue cookies are a light and crispy sweet treat cookie recipe. Got to have raspberry in the soft cookie as light crunchy meringue. These meringue cookies are crunchy, airy, super light, and dipped in chocolate and crushed peppermint candies, making them a. Eatsmarter has over 80,000 healthy & delicious drizzle over finished cookies and allow chocolate to set. Bake until light brown all over, firm to the touch, and they lift cleanly. Preheat oven to 200 degrees f (95 degrees c) and place the rack in the center before placing the cookies on the cookie sheet, place a little of the meringue on the underside of. Take a cue from the french and bake meringues in a rainbow of colors. Meringue cookies cookies are crispy and delicious.

Source: images.eatsmarter.com

Essential christmas cookie but good anytime you. These whimsical cookies are a breeze to make when following these simple steps and guidelines. Bake until light brown all over, firm to the touch, and they lift cleanly. 2 hours 12 reviews jump to recipe. Small blobs of the meringue batter are typically piped out onto a lined cookie sheet and then baked until.

Meringue cookies are crispy and light cookies made with only 4 ingredients that are. Let me preach the meringue cookie gospel for a moment here. Small blobs of the meringue batter are typically piped out onto a lined cookie sheet and then baked until. See more ideas about meringue cookies, meringue, desserts. These austrian meringue coconut cookies were a trapp family christmas favorite.

See more ideas about meringue cookies, meringue, meringue desserts. These austrian meringue coconut cookies were a trapp family christmas favorite. Meringue cookies are crispy and light cookies made with only 4 ingredients that are. Meringues are light and airy, with a these meringues are made from the leftover liquid from a can of chickpeas, whipped and baked up. Thomas the apostle was traditionally on december 21.

Source: www.strudelandschnitzel.com

Meringue cookies are a light and crispy sweet treat cookie recipe. They're both crunchy on the outside and irresistibly gooey on the inside. Use extra almost double cream tarter. 3 egg whites , room temperature. Small blobs of the meringue batter are typically piped out onto a lined cookie sheet and then baked until.

Allrecipes has more than 60 trusted meringue cookie recipes complete with ratings, reviews and baking tips. Use extra almost double cream tarter. Austrian pecan cookies is one of the most yummy treats i have come across. 3 egg whites , room temperature. Although the feast is now moved the july 3rd.

Source: www.mybestgermanrecipes.com

Meringue cookies are made with a thick and stiff mixture of whipped egg whites and sugar. These meringue cookies are crunchy, airy, super light, and dipped in chocolate and crushed peppermint candies, making them a. Meringue cookies are crispy and light cookies made with only 4 ingredients that are perfect for using up leftover egg whites! Austrian pecan cookies is one of the most yummy treats i have come across. Start with martha's chocolate version, then try the.

Source: images.eatsmarter.com

Meringue cookies cookies are crispy and delicious. 2 hours 12 reviews jump to recipe. Meringue cookie recipes you just have to make. Got to have raspberry in the soft cookie as light crunchy meringue. See more ideas about meringue cookies, meringue, meringue desserts.

3 egg whites , room temperature. Meringue cookies are made with a thick and stiff mixture of whipped egg whites and sugar. These whimsical cookies are a breeze to make when following these simple steps and guidelines. Crispy on the outside and chewy on the inside, they're utterly irresistible. See more ideas about meringue cookies, meringue, meringue desserts.

Source: mediad.publicbroadcasting.net

Austrian pecan cookies is one of the most yummy treats i have come across. Meringue cookies are a light and crisp sweet treat. Meringues are light and airy, with a these meringues are made from the leftover liquid from a can of chickpeas, whipped and baked up. Meringue cookies cookies are crispy and delicious. məʁɛ̃ɡ) is a type of dessert or candy, often associated with swiss, french, polish and italian cuisines, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar.

Crispy on the outside and chewy on the inside, they're utterly irresistible.

A good meringue has a lot in common with the perfect chocolate chip cookie:

Small blobs of the meringue batter are typically piped out onto a lined cookie sheet and then baked until.

Meringue cookies are crispy and light cookies made with only 4 ingredients that are perfect for using up leftover egg whites!

Source: st3.depositphotos.com

This easy recipe works for any amount of egg whites and uses no cream of.

Source: mediad.publicbroadcasting.net

See more ideas about meringue cookies, meringue, desserts.

Arrange on a plate and serve.

Start with martha's chocolate version, then try the.

The meringue cookies recipe out of our category cookie!

Source: images.eatsmarter.com

Pecan meringue cookies are a classic cookie to make for holiday gatherings, especially easter!

Preheat oven to 200 degrees f (95 degrees c) and place the rack in the center before placing the cookies on the cookie sheet, place a little of the meringue on the underside of.

Ordered these meringue cookies and had it customized for a baby shower.

Source: www.pamperedchef.com

The meringue cookies recipe out of our category cookie!

Source: www.twosisterslivinglife.com

See more ideas about meringue cookies, meringue, cookie recipes.

These meringue cookies are crunchy, airy, super light, and dipped in chocolate and crushed peppermint candies, making them a.

These austrian meringue coconut cookies were a trapp family christmas favorite.

See more ideas about meringue cookies, meringue, desserts.

Source: gbc.blob.core.windows.net

Meringue cookies are a light and crisp sweet treat.

Austrian pecan cookies is one of the most yummy treats i have come across.

Source: storage.googleapis.com

Thomas the apostle was traditionally on december 21.

Source: tarasmulticulturaltable.com

Best austrian christmas cookies from vanillekipferl an austrian christmas cookie.source image:

Source: images.eatsmarter.com

The meringue cookies recipe out of our category cookie!

Source: www.strudelandschnitzel.com

They're both crunchy on the outside and irresistibly gooey on the inside.

Meringue cookies are a light and crisp sweet treat.

Source: alltopbargains.info


Träubleskuchen – Swabian Red Currant Cake

Hands down the best red currant cake out there – Träubleskuchen! The etymology of its name is very curious. In Swabian, anything can – and will – be diminuted by adding the suffix -le to the noun. Thus a car – Auto – becomes an Autole, a little car, and a house – Haus – a Häusle, a small house. Red currants look a little bit like small grapes, which are Trauben, hence in Swabian they are called Träuble, or small grapes. A word of warning, if you are ever in Germany: before asking for this cake, check your map. Outside the Swabian-speaking parts, red currants are called Johannisbeeren, and nobody will have a clue as to what you mean by a “small grape cake”.

Ingredients:

200 g flour
60 g sugar
½ packet ( 8 g) baking powder
1 packet ( 16 g) vanilla sugar
125 g butter
1 egg

600 g red currants (washed and de-stalked)
3 large egg whites
75 g sugar
125 g ground almonds


Currant Status: Ripe Red Currant Cake with Almond Meringue

I had approached the situation with misguided optimism. Upon waking this morning and like a sleep-stupored zombie wandering to the kitchen to make a cup of coffee and some toast, I snipped open the brand new bag of grounds just as I saw the word “decaf.” Hoping for a placebo-like effect on my brain, I made a cup anyway, tossing grounds into the French press and dousing them with hot water. Mixing the strained coffee with a little fresh milk and sugar.

Oh, oh, oh what a horror. My eyes and my limbs lisping back into sleep. Heaviness settling into my bones. My fingers thudding on the keyboard as if there were little bricks attached to each one.

Oh, no, this would never do. Real coffee needed to be procured immediately. I grumbled my weary body onto my bike and slugged to the nearest grocery store to right the wrong.

Home again, I said good riddance to the failed morning and lay back down in bed. I’d restart the day. And when I woke up, I’d make a cake.

At least, we know that caffeine is real. I’m standing at the wooden bar in the kitchen, sipping a nice, strong (maybe overcompensatingly strong) cup of coffee and whipping up butter, powdered sugar, and an egg yolk into dough.

Yesterday, as Germany faced Portugal in far-off Brazil and the canons began to sound not long after, I was in a garden in Schöneberg picking currants. The bushes were full of ripe little fruits, clustered like grapes, with thin translucent skin bursting red. I filled my bag with one bunch after the other and still found branch upon branch hiding jeweled bunches of berries.

The vuvuzelas blared out into the balmy Berlin evening.

I grew up calling red currants Johannisbeeren, which is what they’re called in German, and Germany being the only place I’d ever seen them. My grandfather lives along a little stream, and the fence there is always full of the bright berries in summertime alongside thick blackberries and sweet dark pink raspberries. When they were in season, someone would invariably make a cake to eat in the afternoon along with a pot of hot black coffee.

Now, I’m trying to recreate that cake. A shortbread crust, macerated currants and whipped meringue topping nutted with ground almonds. I’m not sure how successful my attempt will be, but it sure is pretty, especially when I get to the part where the currants are folded into peaked meringue and leave comet trails of pink in the white.

What emerges from the oven is beautiful. Smooth, light brown meringue split just so, so that a thin wisp of steam escapes.

I’m cutting into my cooled cake, and it clearly hasn’t set. Soft red juice runs out from my knife cut as the meringue crackles into brittle pieces.

So much for the cake of my memory.

I slip the ring of the springform pan around the cake and tuck it back into the oven. I don’t even know if you can or should do this to meringue, but I certainly can’t eat what just came out of the oven, and those berries were far too beautiful to waste.

What follows is this: I burn the meringue after which I shatter its smooth surface and maul one of the corners so completely it looks like a meringue massacre.

Oh what, you expected a day that didn’t start with a real cup of coffee to go seamlessly?

My poor little red currant cake makes a dozen or so trips in and out of the oven, now covered in aluminum foil so the meringue won’t burn. I stab it with knives, I will it to set. Finally, I give up in exasperation and haul it out of the oven one last time and set it on the counter to cool.

The slice I cut puddings onto my plate. At least the crust is fine and firm. It may never win a beauty contest, but the flavors are all there. Buttery crust, gently sweet meringue, and the tart taste of currants that takes me back to the garden where I picked them brightly off the bush.

Ripe Red Currant Cake with Almond Meringue
In case you haven’t figured it out yet, a currant is not a dried fruit that looks like a raisin (the only incarnation of “currant” I knew growing up), but is a small, tart red berry that grows in grape-like bunches. Don’t use dried currants for this recipe. It would be awful. You’ll need a springform cake pan, which is a round pan whose sides are removable. Almond meal can be purchased at health food stores. If you can’t find vanilla sugar, granulated sugar is fine. And, if you read the story above, cooking times have been adjusted for setting the meringue properly. But you’ll want to double check that your meringue has truly set during both parts of the baking process to avoid heartache.

3 cups (500 g) red currants
1 ½ tsp. vanilla sugar
10 ½ tbsp. (150 g) butter
¾ cup (75 g) + 1 tbsp. powdered sugar
1 egg yolk
1 ¾ cup (225 g) flour
2 tbsp. breadcrumbs (finely ground)
6 egg whites
Pinch of salt
1 ½ cup (325 g) sugar
Zest of 1 lemon
1 cup (100 g) almond meal

Mix currants with vanilla sugar and set aside.

Preheat oven to 325º F (160ºC). Cut out a round of baking paper to cover the bottom of your springform pan. Grease the sides with butter.

Make your crust: Mix butter, ¾ cups powdered sugar, and egg yolk with a handheld electric mixer on low speed until completely combined, but not more. Add flour and mix until a coarse grain forms. Use your hands to bring the dough together into a ball, then press it out into the springform pan pie-style. (The other option is to roll out the dough, but I find the dough a little too sticky for this.) Completely cover the bottom of the springform pan and create a 1-inch crust along the sides.

Roast breadcrumbs and 1 tbsp. powdered sugar in a pan until the breadcrumbs begin to brown. I recommend complete vigilance at this stage – before you know it, your sugar has caramelized and then there’s a sticky mess in your skillet. Don’t let this happen to you! After your breadcrumbs have slightly browned, remove from heat and allow to cool. Spread over the bottom crust in the springform pan.

Make meringue: Beat egg whites with a pinch of salt (easiest with a handheld electric mixer) until soft peaks form. Make sure that the bowl and beater are completely clean and dry, as dirt or water can cause your meringue to not peak correctly. Soft peaks are when you turn off the beaters, pull them out of the meringue, and the sweet little peak that forms softly falls back into the meringue like a Kewpie doll’s curl.

Slowly add sugar as you continue to beat the meringue. Now your meringue should form hard peaks. Those tiny, foamy bubbles that you could still see in the soft peak stage should have become a thick, solid white substance. When you pull out the beater, the peak that forms should stay peaked.

Fold half of the meringue into the macerating berries, then spread the mixture evenly into the springform pan. Bake for 30 minutes on the middle rack or until the berries and meringue have set.

When you’re nearing the 30 minute mark, fold almond meal and lemon zest into the remaining meringue. After taking the cake out of the oven, spread the nut-meringue mixture over the cake. Return to the oven and bake for another 30 minutes. If your meringue begins to brown but the cake hasn’t set yet, cover it with aluminum foil.


Where to buy these ingredients

Stark’s Fruiterers

Food & Forest


Currant meringue cake recipe – my summer favorite

This may not come as a surprise but I love summer, the long days, the warm weather (not too hot though, my comfort zone is somewhere between 24° and 28° C) and just think about all the fresh produce I get. However I don’t have a garden (I seem to complain about that a lot) but the second best thing to having your own garden are parents with a huge garden. Well, actually, it’s better. One can harvest without putting in the work first. Without the commitment you can enjoy the flowers and trees and bushes. Unfortunately my parents live quite far away. It’s a pity for many reasons but the garden is definitely one. So whenever one of my sisters or me drive back home, we have to take a big (mostly empty) suitcase with us to fill with vegetables, fruits, berries and nuts. All from the garden of my parents. Organic, regional, seasonal and very healthy. And the taste! If you have a garden (or access to one like I do) you’ll probably agree that homegrown vegetable don’t taste the same as bought ones. Just think about tomatoes! No comparison to the ones bought in a store! But I drift away.

So my sister went home last weekend and brought me this. She got up on Sunday morning just to pick them for me. So as a thank-you I made her this currant meringue cake (and because I wanted to make it anyway but pssst! If she asks, I made it only for her, ok? You’re with me?).

It’s a quite easy and old recipe. My mum and my grandma make the same cake. Done in 40 mins and the sweet and sour combination is perfect for summer.

  1. These are the ingredients for only half the cake. It's supposed to be a sheet cake but I used 2 small heart baking dishes. So please adjust to the baking tin you use.
  2. Preheat oven to 175° C.
  3. Beat the butter with the sugar and Vanille sugar until very smooth.
  4. Add the egg and combine well.
  5. Sieve in the flour and baking powder and slowly combine.
  6. Pour your cake dough it into the baking dish and sprinkle the currants on top.
  7. Bake for 25 mins.
  8. While the cake bakes, beat the egg whites with the sugar and put it into a piping bag.
  9. After 25 mins take the cake out and pipe the meringue directly on the cake and finish baking at 200° C for around 8 mins.
  10. Let it cool down and enjoy!

Look what beautiful currant cake I made.

I know it’s currently very en vogue to shoot on black (or dark) background. I gave it a try this time and I must admit that the colours pop much more!

You can tell from the amount of pictures I took (and this is only a fraction!) that I really liked how the cake looks. Very fresh and summer-like.

This is me symbolically handing it over to my sister. (Actually I gave it my other sister to bring it to her. So this is really only a gesture.)


Reviews ( 15 )

I have made this 3 or 4 times now. My new sister in law is a highly accomplished chef and she loved it so much she asked for the recipe. I always split the recipe into 2 larger meringues circles and just cook/dry them a bit longer. Much easier to slice.Its also my go to because my mother in law has a gluten allergy (even before it was popular, lol).

I suppose I am alone in my opinion. My son loves strawberries, and isn't a huge cake and frosting fan, so I thought I would make this for his birthday cake. Fortunately, I made a practice cake first. This cake takes a lot of time and effort and no one in my family liked it. even my son who will eat a pound of strawberries in one sitting. I highly suggest making a practice cake before serving for company or making for a special occasion.

I've made this twice now and it was such a hit both times that I've been asked for the recipe. The only thing I did differently was to turn off the oven and let the meringues rest overnight before removing from the parchment the next morning. I prepped the meringue layers, cream filling, and sliced strawberries in advance, then transported, and assembled on site in about 5 minutes. I agree that the texture, and thus ease of cutting, changes depending upon how long the cake is assembled before cutting. Regardless, folks were scraping the plate to get the last delicious morsels! Can't wait to try this with other fruits, too, as another review recommended.


Watch the video: Redcurrant meringue cake. Video recipe (November 2021).