🍰 Fluffy Redcurrant Cake with Meringue

Name: Fluffy Redcurrant Cake with Meringue
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g soft butter; 125 g sugar; 1 tbsp vanilla sugar; 8 eggs; 150 g flour; 75 g cornstarch; 1.5 tsp baking powder; 600 g red currants; 1 pinch salt; 175 g sugar; 50 g ground almond kernels; 1 tbsp lemon juice; 1 package frozen puff pastry

453 kcal · 30 min · 4 servings

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Ingredients

150 g soft butter
125 g sugar
1 tbsp vanilla sugar
8 eggs
150 g flour
75 g cornstarch
1.5 tsp baking powder
600 g red currants
1 pinch salt
175 g sugar
50 g ground almond kernels
1 tbsp lemon juice
1 package frozen puff pastry

Instructions

1. Cream the butter with the sugar and vanilla sugar until fluffy and airy.
2. Separate three eggs, keeping the yolks and whites apart.
3. Beat two whole eggs and the three egg yolks into the butter mixture one by one.
4. Mix the flour with the cornstarch and baking powder in a separate bowl.
5. Gently fold this flour mixture into the batter.
6. Preheat the oven to 180 degrees.
7. Grease a fruit cake pan with a diameter of 24 centimeters with some butter.
8. Wash the redcurrants and carefully remove them from the stems.
9. Thaw the puff pastry, roll it out thinly, and line the pan with it.
10. Press the pastry firmly against the edge of the pan.
11. Whip the egg whites until stiff, forming a firm meringue.
12. Pipe the meringue onto the cake using a piping bag, or simply spread it on top.
13. Cut the remaining puff pastry scraps into strips and arrange them in a ring over the meringue.
14. Bake the cake for another 30 minutes to finish.

Nutrition per serving

kcal: 453
Protein: 8 g · Fett/Fat: 24 g · Carbs: 51 g