Redcurrant meringue cake
Fruity tartness, delicate sweetness and a meringue topping that crackles when you cut into it
As soon as the redcurrants ripen in the gardens and their bright red pearls glisten in the sun, the perfect time has come for this irresistible redcurrant meringue cake. It combines everything we love about summery baking ideas: fruity freshness, a delicate sweetness and a temptingly airy meringue topping that crackles wonderfully when you cut into it.
This cake is a real classic that stirs up memories – of summer days with the family, of grandma's garden or of the crackle of meringue under the spoon. The tartness of the redcurrants forms a wonderful contrast to the tender sweetness of the meringue and the buttery, crumbly base. It is precisely this combination that makes it a favourite at any summery coffee table.
Whether for guests, a picnic or simply as a moment of indulgence for yourself – this cake is not only a highlight in terms of taste, but also a real eye-catcher. And the best part: with a little love and a few simple steps, it is guaranteed to succeed.
Let the recipe inspire you and conjure up summer right onto your cake plate!
Ingredients
Cake batter
Meringue
Step by step
Cake batter with redcurrants
Preheat the oven and prepare the rings
Preheat the oven to 180 °C top and bottom heat.
Prepare the two cake rings by greasing and flouring them. This is necessary here so that the meringue doesn't stick to the ring. Place the rings on a tray lined with baking paper.
Cake ring Ø 20 cm x 2 cm
Baking paper 42 x 33 cm, 25 pieces
Beat butter and sugar until fluffy
First weigh out all the ingredients for the cake batter with a kitchen scale. Then put the soft butter together with the granulated and vanilla sugar in a bowl and beat everything nicely fluffy with the hand mixer. If you have a dough machine, you can of course use that too.
Stainless steel mixing bowl 2000 ml
Hand mixer Clever Mix
Work in eggs, milk and flour
Now divide the cake batter between the two cake rings (makes about 250 g per ring). Then add 200 g of fresh redcurrants each on top of the cake batter.
Rubber scraper dark blue, large
First baking phase: 15 minutes
The two cake rings now go into the oven for 15 minutes.
Meringue topping and second baking phase
Whisk the meringue
In the meantime, prepare the meringue. To do this, slowly whisk the egg white and gradually add the granulated sugar. Once the beaten egg white is really nice and stiff, sieve in the starch and carefully fold it in with a rubber scraper.
Add the meringue and finish baking
After 15 minutes of baking time, take the two cakes, which are not yet fully baked, out of the oven and spread the meringue mixture over both cakes in equal halves. The two cake rings with the meringue now go into the oven for another 15 minutes.
Let cool and release from the ring
Let the finished cakes cool completely on a cake rack before carefully releasing them from the cake rings – run a thin knife along the edge to do this. Decorate with fresh redcurrants on the meringue topping if desired.
Stainless steel cake rack
Redcurrant meringue cake
Ingredients
Cake batter
Meringue
Preparation
- Prepare: Preheat the oven to 180 °C top/bottom heat, grease and flour two cake rings (Ø 20 cm) and place on a tray with baking paper.
- Batter: Beat butter with granulated and vanilla sugar until fluffy, mix in whisked eggs and milk, add almond flour and sieved flour with baking powder.
- Fill: Distribute the batter over the rings (about 250 g each), add 200 g of redcurrants to each.
- 1st baking phase: Bake for 15 minutes.
- Meringue: Slowly whisk the egg white, gradually add the sugar, finally fold in the sieved starch.
- 2nd baking phase: Spread the meringue over the half-baked cakes, bake for another 15 minutes.
- Cool: Let cool completely on the cake rack, then release from the rings.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe was tested with.
Ingredients
Almond flour, 400g
White flour, 1 kg
Pasteurised egg white powder 100 g
Cream of tartar, 80 g
Equipment
Stainless steel cake rack
Stainless steel mixing bowl 2000 ml
One-hand flour sieve
Adjustable perforated metal baking tray 40x35cm
Cake ring Ø 20 cm x 2 cm
Rubber scraper dark blue, large
Baking paper 42 x 33 cm, 25 pieces
Hand mixer Clever Mix
Delivery in 1–2 working days · Free shipping from CHF 100*
So it's guaranteed to succeed
The meringue sticks mercilessly to bare metal. Grease both rings carefully and flour them – only then will the cake come out cleanly after baking.
The 10 g of sieved starch in the beaten egg white binds the moisture: the topping stays marshmallowy-soft inside and doesn't collapse after baking. Don't leave it out.
The redcurrants go on top, not into the batter – that way they only sink in halfway during baking and the base stays airy instead of soggy. Frozen berries work too: place them on unthawed and bake 2–3 minutes longer.
Frequently asked questions
The base needs longer than the meringue. If both went into the oven at the same time, the meringue would be dark before the batter is done. That's why the base bakes on its own for 15 minutes first, then the topping goes on and both bake to the finish together.
Yes – place them on the batter unthawed, otherwise they bleed through and make it wet. The baking time of the first phase extends by 2–3 minutes.
Usually the sugar was added too quickly or the starch was forgotten. Whisk the egg white slowly, let the sugar trickle in gradually and fold in the sieved starch only at the end – it stabilises the topping during baking.
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Related products
Stainless steel grille
Mixing bowl stainless steel 2000 ml
Single Hand Flour Sifter
Adjustable baking tray with perforation metal 40x35cm
Almond flour, 400g
Cake ring Ø 20 cm x 2 cm
Rubber scraper dark blue, large
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