Red Currant Cakes with Meringue

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Red Currant Cakes with Meringue
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
12
For the cakes
300 grams
130 grams
80 grams
1 tablespoon
3
230 grams
2 teaspoons
1
Lemon (zested)
1 pinch
4 tablespoons
Butter (for greasing)
For the meringue
1
1 pinch
50 grams
1 handful
Currants (for garnish)
12
Mint leaves (for garnish)
Powdered sugar (for dusting)

Preparation steps

1.

For the cakes: Rinse the currants and pat dry. Preheat the oven to 160°C (approximately 325°F) convection.

2.

Melt the butter in a saucepan and let cool slightly. Whisk the sugar, vanilla sugar with eggs until foamy then gradually whisk in the melted butter. Combine the flour, baking powder, 1 teaspoon lemon zest and salt and mix into the batter, alternately with the milk. Grease mini loaf pans with butter, fill with 1/2 the batter then sprinkle with 1/2 the currants. Pour the remaining batter over the currants and sprinkle with the remaining berries. Bake for about 10 minutes.

3.

For the meringue: Whip the egg whites with the salt until stiff. Continue beating, gradually sprinkling in the sugar, until thick and glossy. Transfer to a piping bag with a small plain tip and use to decorate the cakes. Return to the oven for 15 minutes, until light golden brown. Remove from the oven, let cool briefly and then carefully remove from the loaf pans. Roll the remaining currants and mint leaves in powdered sugar and use to decorate the cakes. Dust with more powdered sugar to serve.