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Red currant meringue cake served
Special and fresh red currant meringue cake homemade

Red Currant Meringue Tart

Author: Flavelo
Recipes Cakes and Desserts
The soul of this cake is harmony of contrasts. Tart red currants meet intensely sweet meringue. The egg white foam acts as an insulator, protecting fruit from direct heat, while fruit moisture steams the foam from inside, creating a texture both crisp and soft.
🕒 Prep Time 25 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 20 mins
🍽️ Servings 8 servings
🔥 Calories 280 kcal
🌍 Cuisine Austrian/German

Ingredients

Equipment Needed

  • Springform pan: for easy slicing.
  • Mixer: for stiff peaks.
  • Spatula: for gentle folding.

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Preheat oven to 350°F (180°C). Rub flour with cold butter, baking powder, salt, and 1/4 cup sugar. Knead with egg yolks.

Tip: Cold butter coating flour (sablage) prevents gluten development for a tender crumb.
2 ✓

Press dough into pan bottom (forming a small rim) and blind bake for 10 minutes.

Tip: Pre-baking ensures the juicy filling doesn't make the crust soggy.
3 ✓

Whip egg whites with remaining sugar to stiff, glossy peaks.

Tip: Add sugar gradually. Dissolved sugar stabilizes the foam structure.
4 ✓

Toss currants in cornstarch, then gently fold into meringue.

Tip: Starch absorbs juices released during baking, preventing a watery mess.
5 ✓

Pile meringue onto pre-baked base and bake 25-30 minutes.

Tip: Done when top is barely pale brown and has a crisp crust.

Recipe FAQ

Why is meringue weeping?
Tiny syrup beads mean sugar didn't dissolve fully or it was overbaked.
Why did it collapse?
You likely overmixed the fruit, popping air bubbles.

Ingredients

  • 1 2/3 cups All-Purpose Flour
  • 7 tbsp Cold Butter
  • 3/4 cup Granulated Sugar
  • 4 large Eggs (separated)
  • 1 pinch Salt
  • 2 cups Fresh Red Currants (destemmed)
  • 2 tsp Baking Powder
  • 1 tbsp Cornstarch