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Redcurrant meringue cake
(11)
1 hour 50 min
Tart redcurrants are layered with a buttery base and a topping of hazelnut meringue in this triumph of a cake!
Lena
80 people made this
Ingredients
Makes: 1 (26cm) cake
- For the base
- 250g plain flour
- 1 teaspoon baking powder
- 100g caster sugar
- 125g butter, softened
- 2 egg yolks
- For the filling and topping
- 4 egg whites
- 150g caster sugar
- 150g ground hazelnuts
- 500g redcurrants
Method
Prep:30min ›
Cook:50min ›
Extra time:30min chilling ›
Ready in:1hr50min
- Combine flour, baking powder, 100g caster sugar, butter and egg yolks in a large bowl. Knead together with your hands till well combined. Wrap in cling film and chill in the fridge for 30 minutes.
- Preheat the oven to 200 C / Gas 6. Grease a 26cm springform cake tin.
- Roll out the chilled dough on a floured surface to roughly the same diameter as the tin. Transfer to the tin and press to even out along the bottom and a little up the sides.
- Beat egg whites to stiff peaks. Gradually beat in 150g sugar. Add the ground hazelnuts and two handfuls of redcurrants, then gently mix together with a spoon.
- Place the remaining redcurrants over the prepared base in the tin. Cover with the meringue.
- Transfer to the bottom shelf of the preheated oven and bake for 50 minutes. Once cooled, run a knife along the edges, remove the sides of the tin and enjoy!
Video
Redcurrant meringue cake
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Reviews & ratings
Average global rating:
(11)
Reviews in English (1)
0
Absolutely gorgeous and so moreish that we ate it all in 2 days! - 17 Sep 2015
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