Red Currant Cake with Meringue

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Red Currant Cake with Meringue
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30 min.
ready in 1 hr 40 min.
Ready in


For the dough
100 grams
100 grams
2 tablespoons
180 grams
For the filling
750 grams
1 tablespoon
150 grams
For preparation
Powdered sugar (for dusting)
200 grams
Legumes (for blind baking)
Parchment paper (for the mold)

Preparation steps


For the dough, melt the butter and let cool slightly. Beat until creamy with the sugar and cream. Separate the eggs. Stir the yolks into the butter mixture. Add the flour and knead, then refrigerate for about 30 minutes.


Preheat the oven to 180°C (approximately 350°F). Line the springform pan with baking paper, press the dough into the mold and form an edge about 2 cm (approximately 1/2 inch) high. Cut a parchment paper circle in the size of the springform pan, place on the dough and pour the beans over the paper. Blind bake the dough in the preheated oven for about 10 minutes. Remove from the oven and remove the parchment paper and beans. Reduce the oven heat to 175°C (approximately 350°F).


Rinse the currants, remove the berries from the stems and pat dry. Mix about 650 grams (approximately 23 oz) of the berries with the cornstarch and spread over the crust. Puree the remaining currants. Whip the egg whites with the powdered sugar until stiff and fold into the pureed berries. Pour the meringue into a piping bag with a round tip and starting in the middle, pipe a spiral over the currants. Bake in the preheated oven for about 25-30 minutes until done. Before serving, dust with powdered sugar.