Rustic Redcurrant-Meringue Cake

If you are like me, you might have frozen berries in your freezer. Some of them are very hard to use because they are extremely sour. One variety of those are the redcurrant berries.

I normally don’t like them except in this cake – and I love this cake so much that I even planted a redcurrant bush in my garden with just the one purpose to furnish me with the berries to put into the cake I love! The acidity of the redcurrant against the sweetness of the meringue is just perfect!

Our ironing lady in Austria used to make it for us and what joy every time she came with one of those!

Here we go.

Recipe Redcurrant Meringue Cake

  • 250 g soft butter
  • 100 g brown sugar
  • 100 g white sugar
  • 2 eggs
  • 3 egg yolks
  • 250 g plain flour
  • 2 teaspoons of baking powder
  • 250 g of redcurrant berries
  • 3 egg whites
  • 100 g sugar

Preheat the oven to 180C.

Prepare a baking frame of the dimensions 25 x 18 cm.

Mix the butter, the brown and the white sugar for about 5 minutes. Add the eggs and the egg yolks individually. Sift the flour and the baking powder and add it to the egg-butter mixture.

Place the dough into the bottom of the baking frame and add half of the redcurrants on top.

Bake for about 20 minutes.

For the meringue mix the egg whites with the sugar until forming soft peaks and add the other half of the redcurrant.

Take the cake out of the oven and spread the meringue on top. Bake for another 10 minutes.

When ready let the cake cool on the countertop until ready to serve.

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