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a slice of German Red Currant Cake with Meringue Topping on a cake plate

Red Currant Cake with Meringue

This easy Red Currant Cake with Meringue is an easy German Kuchen recipe consisting of three layers: a layer of vanilla spinge cake, a simple fresh red currant filling and a fluffy meringue topping
Course Dessert
Cuisine German
Keyword red currant cake
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12
Calories 210 kcal

Ingredients

Vanilla Sponge Cake

  • 75 g softened butter or margarine - 1/3 cups
  • 75 grams sugar - 1/3 cup
  • 2 eggs
  • 1 pinch of salt
  • 150 grams flour - 1 cup
  • 1 tsp baking powder 8 g

For the Red Currant Filling

  • 3 1/2 cups red currants - 550 g
  • 4 tablespoons granulated sugar more or less depending on your taste
  • 1 teaspoon lemon juice
  • 2 tablespoons water
  • 2 teaspoons cornstarch

FOR THE MERINGUE

  • 3 large egg whites room temperature*
  • ¼ teaspoon cream of tartar or white vinegar
  • 4 tablespoons caster/fruit/fine sugar
  • *Remove from the fridge 45-60 minutes before using.

Instructions

  1. To prepare the batter, first put soft butter or margarine, sugar and eggs in a mixing bowl.
  2. Mix everything together with an electric hand mixer until fluffy.
  3. Mix flour with baking powder and a pinch of salt and stir to combine.

  4. Grease a round 20 - 22 cm ( 8 - 9 inch)  cake pan with a removable rim, and place a piece of baking paper on the bottom. Pour in the dough, smooth it out and place in the preheated oven at 200 ° C in the middle rack of your oven and bake for about 20 minutes until light brown.

  5. Allow to cool for about 2 minutes on a wire rack, then remove the cake ring, turn out the base and remove the baking paper from the still hot cake base.

  6. FOR THE FILLING

  7. In a medium pot add the red currants, sugar, lemon juice, water and cornstarch. Bring to a boil on medium low heat, stir constantly, cooking until thickened, about 8-10 minutes. Move to a clean bowl and let cool completely. Refrigerate for about 20 -60 minutes to chill and thicken it.

  8. FOR THE MERINGUE (once the filling and cake has cooled)
  9. Pre-heat oven to 350F (180C). Lightly grease and flour an 8 or 9 inch (20/22 cm) round cake pan (springform if possible, if not line the cake pan with parchment paper).
  10. In a clean dry bowl add the egg whites and beat until frothy, add the cream of tartar and beat until soft peaks form.
  11. Add the sugar a tablespoon at a time while beating, continue to beat on medium speed until stiff peaks form.
  12. Place the cake layer on the bottom of the prepared cake pan, spread evenly with the cooled berry filling.

  13. Place the stiff meringue on top of the red currant filling. Using the back of a spoon form peaks over the top of the cake. Bake for approximately 10-15 minutes or until golden. Turn the red currant cake halfway through baking so it browns evenly. Let cool completely before serving. Enjoy!