← All recipes

🍰 Raspberry Cake with Meringue

685 kcal · 30 min · 4 servings

Ingredients

• 200 g soft butter
• 150 g sugar
• 1 pinch salt
• 1 tbsp vanilla sugar
• 4 eggs
• 1 untreated orange (juice and zest)
• 1 tsp baking powder
• 100 g cornstarch
• 150 g flour
• 150 g ground almond kernels (peeled)
• 80 ml milk
• 800 g red currants
• 4 tbsp brown sugar
• 4 egg whites
• 1 tsp lemon juice
• 200 g sugar

Instructions

1. 1. Preheat the oven to 160 degrees Celsius with fan setting.
2. 2. Place the baking ring on a baking sheet.
3. 3. Line the baking ring with baking paper.
4. 4. Beat the butter with sugar, salt, and vanilla sugar until fluffy.
5. 5. Add the eggs one by one to the butter mixture.
6. 6. Continue beating the mixture until it is white and fluffy.
7. 7. Stir in the orange juice and the orange zest.
8. 8. Mix the flour with baking powder, the starch (except for 1 tablespoon), and the nuts.
9. 9. Alternately stir in the flour mixture and the milk into the butter mixture.
10. 10. Continue stirring until a thick dough forms.
11. 11. Adjust the amount of milk slightly if necessary.
12. 12. Pour the dough into the prepared mold.
13. 13. Smooth the surface of the dough.
14. 14. Strip the currants from the stems.
15. 15. Take about half of the currants.
16. 16. Mix these berries with sugar and the remaining tablespoon of starch.
17. 17. Spread the berry mixture evenly over the dough.
18. 18. Bake the cake in the oven for about 20 minutes.
19. 19. Beat the egg whites with lemon juice to stiff peaks.
20. 20. Slowly pour the sugar into the egg whites.
21. 21. Continue beating until the egg whites form stiff peaks.
22. 22. Fold the remaining currants into the egg whites.
23. 23. Take the cake base out of the oven.
24. 24. Spread the meringue mixture evenly over the cake base.
25. 25. Bake the cake for another 30 minutes until lightly golden brown.

Nutrition per serving

• kcal: 685
• Protein: 12 g · Fett/Fat: 32 g · Carbs: 82 g