Redcurrant-meringue cake / Ribiselschaumschnitte

Ever since I mentioned the redcurrant-meringue cake of my grandmother in one of my recent blog entries, I couldn't stop thinking about it. Not a surpise then that I bought a few wee boxes of redcurrants when coming across them during my lunch hour today. Immediately after handing the £1.50 to the stall keeper, I walked into the next shop to get some eggs and butter; nothing should stop me now from baking my beloved redcurrant-meringue.

The moment I walked through the door at home I got started. It's amazing, I had no idea that this cake is practically fast food. Well, I am not a keen pastry cook, so the art of baking is really still an art to me. But althoug it was my first attempt my cake proved to be a big success... Enjoy the taste of summer.Ribiselschaumschnitte
For the cake
: 5 eggs
: 90g corn flour
: 90g flour
: 100g icing sugar
: 50g melted unsalted butter
: zest of 1 lemon
: 70g redcurrants
: pinch of salt

For the redcurrant-meringue
: 4 egg whites
: 125 gcaster sugar
: 100g redcurrants

Cream together the eggs, lemon zest, icing sugar and salt for about 8-10mins. Slowly add the melted butter. Now fold in the siftes corn flour and flour.Grease an approx 40x30cm baking tin/tray and pour in the mixture. Bake for about 15mins at 180 degrees. Leave to cool.
In the meantime beat the egg whites and slowly add the caster sugar. Once the egg whites turn creamy and shiny, fold in the redcurrants.Top the cake with the meringue mixture and put under a hot grill for about 5 mins. Eat!