A light cake, currants, and crunchy meringue – this combination will delight both meringue fans and fruit cake lovers.
Ingredients
- Cane Sugar – 150 g
- Eggs – 8 pieces
- Butter – 200 g
- Milk – 150 ml
- Black Currants – 250 g
- Black Currants – 500 g
- Baking Powder – 30 g
- Salt – 1 pinch
- Wheat Flour – 400 g
- Powdered Sugar – 300 g
Preparation
Step 1: Separate the Yolks from the Whites Wash the currants, remove them from the stems, and drain. Crack 6 eggs, separating the yolks from the whites. Set the whites aside. Place 4 yolks in the refrigerator to use for another purpose.
Step 2: Bake the Cake Cream the softened butter and sugar until you get a creamy consistency. Add 2 yolks one at a time, then the remaining 2 eggs, and mix again. Gradually add the flour and baking powder while continuously mixing the ingredients. Finally, add the milk and mix briefly. Transfer the batter to a greased baking pan (approximately 30 x 40 cm). Spread 250 g of currants over the batter and bake in an oven preheated to 180°C for about 15 minutes.
Step 3: Bake the Cake with Meringue Sift the powdered sugar through a sieve. Beat the previously set aside egg whites until stiff. While beating, gradually add the powdered sugar, continuing to mix until the meringue is thick and glossy. Carefully spread it over the partially baked cake and bake at the same temperature for about 20 minutes until the meringue is crispy and lightly golden. Let the cake cool, then cut into pieces.
