Light cake, currants, and crispy meringue – this combination will delight both meringue and fruit cake fans.
Ingredients
- Sugar – 150 g
- Powdered sugar – 300 g
- Egg – 8 pcs.
- Butter – 200 g
- Milk – 150 ml
- Currant – 250 g
- Currant – 500 g
- Baking powder – 30 g
- Salt – a pinch
- Wheat flour – 400 g
Preparation
Wash the currants, remove them from the stems, and drain. Crack 6 eggs, separating the yolks from the eggs. Set aside the egg whites. Put 4 egg yolks in the refrigerator to use them for another purpose.
Mix softened butter and sugar until a creamy mass forms. Gradually add 2 egg yolks, the remaining 2 eggs, and mix again. Then gradually add flour and baking powder, constantly stirring the ingredients. Finally, pour in the milk and mix briefly. Transfer the dough to a greased baking tray (approximately 30 x 40 cm). Spread the currants on top, then bake the cake in an oven preheated to 180°C for about 15 minutes.
Sift powdered sugar through a sieve. Beat the previously set aside egg whites until stiff peaks form. Gradually add powdered sugar while beating, until the mixture is thick and shiny. 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. Allow the cake to cool, then cut it into pieces.
