Summer delight: How to make a tasty blackcurrant and meringue cake

Blackcurrants contribute to delicious jams, juices, and conserves, and they also find their way into desserts and cakes for various occasions. Since we're discussing cakes, using black and red currants to create a sweet culinary masterpiece is indeed worth the effort. A blackcurrant and meringue cake could be an ideal dessert for a Sunday family meal or something sweet to serve when hosting guests.

Why is a blackcurrant cake a great option for a summer dessert? That's precisely when currant season begins, and in combination with meringue, currants create a delightful treat for the palate. You probably can't achieve a better effect than combining blackcurrants with meringue. This mix always earns attention, regardless of the cake it's featured in. It's worth noting that currants contain lots of pectin, which is ideal for baking and freezing, allowing you to store them in the freezer to compensate for a vitamin C deficiency during winter.

Even though making this cake may take a bit of time, it's worth the effort because the end result is utterly satisfying. It's a great solution for both a family dessert and a surprise guest visit. You can be sure that everyone who tastes this cake will be completely satisfied.

Once you know the recipe for a currant cake, remember that the whole process of making it ought to be divided into three stages - preparing the shortcrust base, the filling, and the meringue. The cake not only tastes great, but it also looks impressive, which will undoubtedly capture the attention of your guests and family members.

• 4.4 oz of cold butter,
• 8.8 oz of wheat flour,
• Half a teaspoon of baking powder,
• 3.5 oz of powdered sugar,
• A tablespoon of 18% sour cream,
• 4 egg yolks,
• A pinch of salt.

• 2.5 tablespoons of potato starch,
• 28.2 oz of blackcurrants - combining black with red is a good suggestion.

• A pinch of salt,
• 4 egg whites,
• A teaspoon of potato starch,
• Half a cup of almond flakes for sprinkling,
• 7 oz of fine baking sugar.

1. Begin by preparing the shortcrust pastry. Sift the flour and baking powder together, add butter and quickly chop with a knife until the mixture resembles crumble. Next, add sugar, egg yolks, sour cream and salt, and knead quickly. Form a ball of dough, wrap it in cling film and place it in the fridge for 30-60 minutes.
2. Grease a baking dish with butter and line it with baking paper. Press the dough onto the bottom of the dish and smoothen it out. Place the dough back in the fridge for another 30 minutes.
3. Preheat the oven to 356 degrees Fahrenheit and bake for approx. 20 minutes, until it turns a light golden color.
4. Prepare the cake filling. Remove the blackcurrant stems and mix the fruit in a bowl with the starch.
5. Next, prepare the meringue. Remember, all the ingredients should be at room temperature. Place egg whites in a mixing bowl and start whisking. Add salt as the whites start to froth and continue beating. Once the foam stiffens, begin gradually adding sugar, a tablespoon at a time. You'll end up with a smooth and shiny meringue. Add sifted starch and gently mix with a spatula.
6. Spread the blackcurrant filling on the baked base and level it. After that, spread the meringue and sprinkle with almond flakes. Place the pie back in the preheated oven at 356 degrees Fahrenheit and immediately reduce the temperature to 284 degrees (thermocirculation). Bake for about an hour until the top is crispy. Let it cool down inside the cooling oven. Bon Appetit!