Summer fruit opulence with sweet meringue. Hard to resist!
Ingredients for about 10 pieces
100 g (7 Tbsp) butter or margarine
250 g sugar
2-3 egg whites
6-7 Tbsp milk
150 g grated almond
180 g flour
2 tsp baking powder
300 g red currant
zest of 1 lemon
: 45 min. + 45 min. baking time
Wash and stem red currants, leaving a few strigs for garnish. Preheat oven to 180 ºC.
With an electric mixer, beat the butter or margarine with about half of the sugar until light and fluffy. Add 2 eggs and 2 egg yolks, one by one. Add milk. Add grated almond, then the flour, the baking powder, and the lemon zest. Stir slightly.
Lightly coat a 26 cm baking pan with margarine, and sprinkle with breadcrumbs. Pour in the dough. Spread red currants evenly unto the mixture; press slightly into the dough. Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
While the cake is baking, beat the egg whites with the remaining sugar till stiff peaks form. Gently spread the egg-white mixture over the top of the hot cake, and bake it for 15 more minutes. When done, remove from baking pan, and cool completely on a wire rack.
Garnish with a red currant strig and lemon balm leaves.
- You can stem the red currants using a fork instead of your fingers to gently pull berries off the fine stems.
- You can add 1 or 2 extra egg whites. The thicker the mousse on the cake, the tastier.
- You can use frozen egg whites, just thaw them in the refrigerator before using.
- Beat egg whites halfway, then add sugar gradually.
- You can use any kind of fruits instead of red currant.