Redcurrant meringue cake

Redcurrant meringue cake

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


8 people


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:

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

To bake

2 tbsp ground almonds


3 fresh egg whites
1 pinch salt
150 g sugar
50 g ground almonds
500 g red currants
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One flan tin (approx. 28 cm in diameter), greased, floured or fully lined with baking paper

How it's done

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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.


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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