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🍰 Johannisberry Meringue Cake

645 kcal · 30 min · 4 servings

Johannisberry Meringue Cake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 °C (convection). Wash the blackcurrants, remove the stems and let them drain. Separate 6 eggs and set the egg whites aside. Store the 4 egg yolks in the fridge and use them for other purposes.
  2. 2. In a bowl, beat the butter with the sugar using a hand mixer until creamy. Add the 2 egg yolks and the remaining 2 eggs one by one. Mix the flour and baking powder and stir in the milk briefly.
  3. 3. Spread the dough evenly on a greased baking sheet (approx. 30 x 40 cm). Place the berries on top and pre-bake the cake in the oven for about 15 minutes.
  4. 4. Sift the powdered sugar. Beat the reserved egg whites with a pinch of salt in a bowl using a hand mixer until stiff. Slowly drizzle in the powdered sugar while continuing to beat until the mixture is thick and glossy.
  5. 5. Carefully spread the egg white mixture over the pre-baked cake and bake it at the same temperature for approx. 20 minutes, until the meringue is crispy and lightly browned. Let the blackcurrant meringue cake cool and cut it into pieces. Enjoy!

Nutrition per serving