Heavenly Red Currant Cake

This is Heavenly cake by Broccoli. After only a bite, you will see that the cake justifies it’s name. I won’t talk much, just really really hope you will make it.

Heavenly Red Currant Cake

Meringues

8 egg whites
200 g sugar
150 g powdered sugar
30 g corn starch
100 g ground almonds

Beat egg whites stiff with a mixer, adding sugar gradually. Sift over powdered sugar and corn starch, add almonds and fold carefully with a whisk. Divide the mass into three equal parts. Bake 3 layers in a 26 cm diameter spring form pan in a preheated oven on 130°C (270°F) for 35-45 minutes. For the third layer, pipe the mass with a pastry bag in a form of individual meringues close to each other (this is optional to make the cake look prettier, if you don’t want to bother, bake it as a flat plain circle like the other two).

Cream

500 g red currants
500 ml heavy cream
50 g sugar
3 bags Vanillin sugar *
3 bags Kremfix (whipping cream stabilizer) **

Beat heavy cream with sugar, Vanillin sugar and stabilizer. Carefuly stir in red currants.

To assemble: Take one layer of meringue, spread a half of cream over, repeat with another meringue and the rest of the cream and place the third layer on top. Place in the fridge for at least 2 hours. Before serving, dust the top meringue generously with powdered sugar and decorate with more red currants. Enjoy and don’t overeat ;)

* You can make your own vanillin sugar by placing one split vanilla bean into a jar of sugar. One bag weights 10 g, so for this recipe you’ll need 30 g. For the quick fix you can add a few drops of pure vanilla extract into 30 g of sugar.

** For this, I highly recommend Dr. Oetker. Not sure, but I think this can be omitted in the recipe, guess the cream will only be a bit softer.