"Red currant meringue pie"

Redcurrants + meringue= Mmm...

Servings: 8

Ingredients

For the pastry:

• 4,5 dl white flour
• 1,5 dl powdered sugar
• 0,5 tsp salt
• 100g butter
• 1 egg

For the top:

• 500g redcurrants
• 6 egg whites
• 2 dl white sugar
• 100g almond flour

Method:

1. Mix flour, powdered sugar, salt and butter until everything turns into coarse crumbs.
   
   
   
2. Add the egg and mix until you get a ball of dough. Wrap into plastic wrap and store in the fridge for 30 min.
   
   
3. Preheat the oven to 200 °C (395°F).
   
4. Roll the dough ball out on to the floured surface.
   
   
   
5. Butter a 24 cm round cake tin and cover the bottom and the sides with the dough. Take a fork and poke holes in to the bottom.
   
6. Cover with parchment paper and pour dried beans or peas on top. It will prevent the sides from falling down.
   
   
   
7. Bake for 10 minutes. Remove the beans and the parchment paper.
   
   
   
8. Beat the egg whites until nice and foamy. Add 1,5 dl sugar and beat for 3 min.
    
   
   
9. Add the rest of the sugar, almond flour and redcurrants and stir everything gently together.
   
   
   
10. Pour the topping on a precooked base.
    
    
    
11. Bake in a 175°C (350°F) oven for 35 min.
     
12. Let it cool completely before serving!

Review: The sweetness of the meringue and the tartness of the redcurrants compliment each other really well here. I find that this cake could be done using a slightly wider cake tin: the base wouldn't be so thick and the cooking time would be exactly as stated in the recipe.

Tip: 1) The toothpick inserted in the center shouldn't have any meringue bubbles on it. Bake for longer if necessary! (I baked it for an extra 15 min!)