Inspired rom the German countryside, a cake with a shortcrust pastry and a meringue with redcurrants and almond flakes. A perfect countryside… :)))
Well, from the start I have to admit that I’m not just a mess in the kitchen, I’m also a bit masochistic :)) All year long I longed to make meringue cakes, although I can’t do meringue. 🙂 But what would be life without trying to overcome limits? 🙂
In theory it is an easy cake to make. The pastry is made of 6 egg yolks, 150g sugar, a vanilla sugar, some salt, mixed well, to which is added 150g cold butter (mine was at room temperature and was ok), about 2 tablespoons of cold water and 400g flour and a baking powder. I used the mixer (at the end the dough paddles), because I didn’t have the patience to mix the ingredients by hand. Put the dough in a foil and leave it in the fridge for half an hour.
I spread it out by hand and put it in the tray on baking paper. Bake for 15 minutes, on medium heat, until is almost done. Then add the meringue on top. And leave for 20 more minutes in the oven on low temperature.
Meringue: 6 egg whites, 200g mixed hard (when you turn the bowl the composition does not fall) – yes, I know, either you have an experienced hand, or a good mixer. In the sugar foam I then added 300g of redcurrants and about 100g of almond flakes (in the original recipe there were 500g of fruit and 200g of crushed almonds) and I mixed them gently with a spoon.
For fear of burning it, I moved the tray up in the oven and put the temperature on lowest, then stopped it. At some point I discovered that the meringue wasn’t exactly done, so I started the fire again and left it with the door slightly open… For how long? As I wrote about 2-3 articles on the blog. 😀 The result is not really a disaster, but it could have been even better. :)))
See here all the disasters in the kitchen.