Redcurrant meringue cake

Redcurrant meringue cake

Total: 2 hr 10 Min. | Active: 45 Min.
vegetarian
Nutritional value / people: 406 kcal
, Fat: 19 g
, Carbohydrate: 47 g
, Protein: 8 g

Ingredients

8 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

120g butter, soft
60g sugar
1pinch salt
1 fresh egg
½tsp bourbon vanilla powder
200g white flour

To bake

2tbsp ground almonds

Meringue

3 fresh egg whites
1pinch salt
150g sugar
50g ground almonds
500g red currants
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Utensils

One flan tin (approx. 28 cm in diameter), greased, floured or fully lined with baking paper

How it's done

Dough

Place the butter in a bowl, whisk in the sugar and salt using the whisk attachment on a hand mixer. Whisk in the egg and vanilla. Add the flour, mix quickly to form a soft pastry dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins. On a lightly floured surface, roll out the pastry into a circle (approx. 32 cm in diameter), place in the prepared tin, chill for another 15 mins.

To bake

Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove from the oven, reduce the heat to 180°C.

Scatter the almonds over the base.

Meringue

Beat the egg whites with the salt until stiff. Gradually add the sugar and continue beating until the egg whites turn glossy. Carefully fold in the almonds and berries. Spread the mixture over the base.

Finish baking

Approx. 25 mins. in the centre of the oven. Remove the cake from the oven, allow to cool slightly, slide onto a cooling rack and leave to cool completely.

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