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Redcurrant meringue cake served
Perfect balance of sweet meringue and sour redcurrants on a shortcrust base

Redcurrant meringue cake

Author: Flavelo
Recipes Cakes and Desserts
The soul of this cake is the harmony of opposites. The acidity of redcurrants and the intense sweetness of meringue (egg foam) complement each other perfectly. The egg white foam acts as an insulating duvet here: it protects the fruit from direct heat, whilst the fruit's moisture steams the foam from within, making it simultaneously crisp and soft.
🕒 Prep Time 25 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 20 mins
🍽️ Servings 8 servings
🔥 Calories 280 kcal
🌍 Cuisine German, Austrian

Ingredients

Equipment Needed

  • Springform cake tin: for easy slicing.
  • Mixer: for stiff whisking.
  • Spatula: for gentle folding.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Preheat oven to 180°C. Rub the flour with cold butter, baking powder, salt, and 50g sugar, then knead together with the egg yolks.

Tip: Cold butter coats flour particles, inhibiting gluten formation. This makes the pastry short and not hard (sablage technique).
2 ✓

Press the dough into the bottom of the tin (make a small rim too), and blind bake for 10 minutes.

Tip: Blind baking creates a crust so the juicy filling won't make the pastry soggy.
3 ✓

Whisk the egg whites with the remaining 100g sugar into very stiff, glossy peaks.

Tip: Add sugar gradually. Dissolving sugar stabilises the protein foam structure.
4 ✓

Toss redcurrants in cornflour, then gently fold into the foam.

Tip: Cornflour absorbs juice leaking from redcurrants during baking (gelling), so it doesn't soak the foam.
5 ✓

Pile the redcurrant foam onto the pre-baked base and return to the oven for 25-30 minutes.

Tip: It's ready when the foam top is just pale brown and has a crispy crust outside.

Recipe FAQ

Why is the meringue 'weeping'?
If tiny sugar syrup droplets appear on top, it means sugar didn't dissolve completely during whisking, or you overbaked the meringue.
Why did the foam collapse?
Likely you mixed in the fruit for too long or too vigorously, popping the bubbles.

Ingredients

  • 200 g Plain flour
  • 100 g Cold butter
  • 150 g Caster sugar
  • 4 pcs Eggs (separated)
  • 2 g Salt
  • 300 g Fresh redcurrants (stalks removed)
  • 10 g Baking powder
  • 10 g Cornflour