Multiple Hobbiotis

Red Currant Cake with Meringue – Swabian Style

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It took me two tries to get this cake right. The red currant were frozen, and the first time I mixed them into the filling I ended up with a giant ball of ice cream. I still filled the cake with it, and received a tart with a liquid filling. The second time I overdid it by draining the red currant and also adding breadcrumb (and some ground nuts) below the filling. This made the cake a bit dry. So if you drain them, you will probably not need the breadcrumb. Or not so much. Anyway, it was really tasty and did not survive longer than an hour on the table 🙂

  • Duration: 45 minutes (w/o baking time)
  • Difficulty: Medium

Ingredients for a springform pan

For the dough

  • 250 g flour
  • 100 g butter
  • 65 g sugar
  • 1 egg
  • 1 tbl. spoon milk
  • salt
  • 1 handful of breadcrumb

For the filling

  • 500 g red cranberries
  • 4 eggs
  • 200 g sugar
  • 125 g almonds, grounded
  • 1 pkg. vanilla sugar



Mix the butter with the sugar, then add the egg. When everything is smooth, add the flour and knead everything until you receive a dough-ball. It should not stick when you touch it, but it should also not fall apart easily. If it is too wet, add some more flour. Then, wrap the dough in plastic foil and let it rest half an hour in the fridge.


Separate the eggs into two different bowls. Beat the egg-white untill it is stiff. Continute stirring while adding the sugar and the vanilla sugar. Finally, add the grounded almonds.

Now stir the egg-yolks with a table spoon of sugar. When they are creamy, gently lift under about two third of the egg-white-almond-mix you created before. Then, mix in the red currant.


Lay out the springform pan with the dough, using three quarters for the bottom part and the rest for the frame. Make some holes with a fork in the bottom plate. Distribute the breadcrumb and maybe some grounded nuts over the bottom plate. Distribute the filling with the red currant. Then add the rest of the baiser-mass on top, paying attention to cover the whole top with this last layer.

Bake for 50 minutes at 175°C circulating air. You might want to put some baking paper on top after 10 minutes to avoid the top to become burnt.


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