Currant Topping Cake

Rating: 3.40 / 5.00 (42 Votes)

Total time: 1 hour

Servings: 12.0 (servings)

For the dough:

For the topping:

For the meringue:


Knead all ingredients for the dough, chill dough ball. In the meantime, line a cake pan with half-fat margarine, also refrigerate.

Roll out the dough slightly larger than the cake pan. Place baking paper on the dough and roll over again. Lift the dough together with the baking paper from the work surface and put it into the cake form. Press down, straighten the edge. The edge should be about 2-3 cm high.

Squeeze the curd and then mix with sweetener and vanilla pudding powder. Pour the curd mixture into the pan and add the currant.

Bake at 160°C (preheat oven) for about 60 minutes. Beat egg whites until very stiff. Add the sugar.

Remove the cake from the oven, spread the meringue mixture on top and return to the oven. Bake the currant and curd cake for about 10 minutes more.

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