web analytics

Red Currant Meringue Cake

A Swedish, old school, classic. You’ll have been served this sweet, thin, slice of meringue topped cake by your grandma, the recipe hand scribbled in an old notebook with a few egg and flour stains scattered over it.

The slight cake base is a heavy sponge, just enough to hold a topping of whipped currant meringue, a perfect balance of acidity and crackling sweetness.

Red Currant Meringue Cake

 

Red Currant Meringue Cake

250 g all-purpose flour (4 dl/ 1¾ cups)

2 tsp baking powder

50 g unsalted butter, melted (1,75 oz)

3 eggs

450 g caster sugar (4 ½ dl/ 2 cups)

  – 200 g of the sugar (2 dl/ ¾ cup) is for the cake base and 250 g (2½ dl/ 1¼) for the meringue.

150 ml milk (1½ dl / ½ cup and 2 tbsp)

2 tbsp water

2 tsp vanilla essence (1 tsp for the cake; 1 tsp for the meringue)

200 g red /black currants (3½ dl / 1 ½ cups)

Red Currant Meringue Cake

For the cake:

Pre-heat the oven to 200 C/ 390 F

1. Combine the flour and baking powder, set aside.

2. Melt the butter, set aside.

3. Separate the egg yokes and whip them with 180g of the sugar (2 dl/ ¾ cup) until the mix is light and fluffy.

4. Slowly pour the milk, water and 1 tsp vanilla essence into the whipped egg and sugar.

5. Fold in the sifted flour, and lastly the melted butter.

6. Line an oven tray with baking paper. Pour out the cake mix, spreading it evenly over the sheet. Bake in the oven for 10-15 minutes, until a toothpick pushed into the centre comes out clean. The shorter time is for a fan assisted oven.

 

For the Red Currant Meringue topping:

7. Whisk the egg whites on a low speed until firm – they should form peaks as you pull up the whisk.

 

 

Wait until the cake has cooled before cutting it, and VOILA!

Red Currant Meringue Cake

This recipe was resurrected by Alexandra Larsson in her cookbook #Bakboken after winning The Swedish Bake-Off ‘Hela Sverige bakar’ 2014, and successfully getting everyone raiding grandma’s cupboards for old recipes.

Linking Red Currant Meringue Cake with #TastyTuesdays and #CookBlogShare

 

For another delicious Swedish recipe check out these Baked Vanilla Knots:

Baked Vanilla Knots, Swedish Vanilj bullar

 

 

 

12 Comments

  1. This sounds totally up my street. I am not always a dessert fan but this has got me wanting. I love sponge and meringue and then some fruit added in to the mix sounds fab. Love coming here and discovering new ideas and tastes. x

  2. You girl are so talented. I love this! So original and bet the crunch with the softness of the red currants is delicious. Thanks for linking up to #tastytuesdays x

    • The meringue sits like a fluffy weightless syrup over the currants, balancing the tartness of the currants perfectly 🙂
      Would love to have you over for coffee!

  3. Fab recipe! I think I have actually eaten these before (I lived in Finland so a lot of the foods are similar) but I do have to admit, I wasn’t a big fan… 🙂 Sorry! To be honest, I think it is more about my inability to enjoy red currants (or any currants whatsoever, can’t even stand ribena) than the actual bake. The idea of a meringue topper on the other hand is pretty cool, I’ll try it with another berry! #cookblogshare

    • Haha! Yep, I could well imagine there’d be a similar bake in Finland 🙂
      Not a fan of currants? I think probably there’s a lot of people that aren’t. I also think, tasting them as children, we generally haven’t waited for them to be ripe, so that can’t have helped our ‘initial experience’ of the flavour!

      My kids are crazy about them (even sour) …Can’t understand it!
      For me, the only reason this recipe works is the fact that they’re coated in the ultra sweet meringue, fully compensating any possible tartness… I’d really like to point you in the direction of some fudge instead – you may enjoy that more!

      http://misplacedbrit.com/recipes/white-chocolate-lemon-rhubarb-fudge/

  4. I don’t think I’ve ever cooked with redcurrants before, in fact they’re not something you see very often but I remember them from my childhood. Perhaps they need to be resurrected here in the UK as well! This cake looks really lovely, and as I love trying new bakes, is one I’ll definitely be adding to my must-try list. Thanks for linking up to #cookblogshare this week.

    • Thanks Mandy, no, it’s not often you see currants for sale, it’s usually just when you have a bush in your garden and then you’re looking for ANYTHING new to try! 🙂
      Thanks for the lovely comment, I hope you find some x

    • Thanks Sarah
      As we’ve been tweeting 😉 …I think blackberries would be delicious. They’re not likely to get burned as the meringue and berries are only in the oven for 5 minutes, and probably the blackberries too would benefit from the additional sweetness of the meringue.
      Have fun experimenting! x

Leave a Comment

Your email address will not be published. Required fields are marked with *.