Redcurrant meringue cake

Total time: 2hr 10m
Preparation Time: 45m

For 8 people

Nutritional Information

Contains 406 Kcal, 8g Protein, 47g Carbohydrates, 19g Fat


  • Dough
  • 1 pinch salt
  • 120 g butter, soft
  • 60 g sugar
  • 1 fresh eggs
  • 0.5 tsp bourbon vanilla powder
  • 200 g white flour
  • To bake
  • 2 tbsp ground almonds
  • Meringue
  • 1 pinch salt
  • 150 g sugar
  • 3 fresh egg white
  • 500 g red currants
  • 50 g ground almonds
  • Utensils
  • One flan tin (approx. 28 cm in diameter), greased, floured or fully lined with baking paper

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  • Dough

    Place the butter in a bowl, whisk in the sugar and salt using the whisk attachment on a hand mixer. Whisk in the egg and vanilla. Add the flour, mix quickly to form a soft pastry dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins. On a lightly floured surface, roll out the pastry into a circle (approx. 32 cm in diameter), place in the prepared tin, chill for another 15 mins.
  • To bake

    Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove from the oven, reduce the heat to 180°C. Scatter the almonds over the base.
  • Meringue

    Beat the egg whites with the salt until stiff. Gradually add the sugar and continue beating until the egg whites turn glossy. Carefully fold in the almonds and berries. Spread the mixture over the base.
  • Finish baking

    Approx. 25 mins. in the centre of the oven. Remove the cake from the oven, allow to cool slightly, slide onto a cooling rack and leave to cool completely.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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