Currant Meringue Pie

Rating: 4.00 / 5.00 (2 Votes)

Total time: 45 min

Servings: 1.0 (servings)




Separate the eggs, putting two egg whites in each cake in two containers. Beat the fat, sugar and vanillin sugar until creamy. Add the egg yolks. Mix flour and baking powder and fold in milk. Divide dough in half. Grease cake springform pan, pour in half of the batter and smooth out.

Whip half of egg whites until stiff, gradually add half of confectioners’ sugar. Spread the meringue mixture evenly on the dough. Bake in the heated oven (electric oven: 175 °C / gas: level 2) for 30 minutes, remove from the pan and cool.

Whip the remaining egg whites with the remaining powdered sugar until stiff.

Fill the second half of the dough into the springform pan, spread the meringue mixture on top and bake as described.

Soak the gelatine. Remove currants from the panicles with a fork. Stir yogurt, sugar and lemon peel. Squeeze the gelatine, let it melt and stir into the yoghurt. Whip the cream until stiff and fold in the currants as soon as the yogurt begins to set.

Place the springform ring around one cake layer and spread the yogurt mixture evenly over the top. Place the second cake layer on top, press it smooth and leave it to cool. Dust with powdered sugar and perhaps decorate with redcurrant shoots and lemon balm leaves.

Tip: Use creamy natural yogurt for an even finer result!

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