Many people love acidic cakes. We present the recipe especially for them for a shortbread currant with meringue. The star adds potato flour to the bottom, thanks to which the baking comes out extremely delicate. In turn, sour fruit break the sweetness of fluffy foam, so the whole thing just tastes insane.
We do not recommend using frozen currants for the dough. Such fruits contain a lot of water, which is why its structure may suffer.
However, if we do not have a choice, then thaw the currants on a strainer and dry them with a paper towel. It is also worth sprinkling fruits with potato flour binding moisture.
It is best to use fresh currants for baking, they can be both red and black. The first are acidic, the second slightly sweeter, with a more intense taste. Before we put these fruits on the dough, we must wash them, remove them from the twigs and dry it with a paper towel so that they do not let go of too much juice.
Ingredients for the bottom:
- 250 g of butter;
- 200 g of wheat flour;
- 100 g of potato flour;
- 175 g cukru;
- 10 g of vanilla sugar;
- 4 eggs;
- 2 yolks;
- 1 teaspoon of baking powder.
Meringue ingredients:
- 200 g cukru;
- 4 proteins;
- A bit of salt.
Additionally:
Preparation:
To make a currant dough, at the beginning we grind the butter with sugar and vanilla sugaruntil we get a bright and fluffy mass. Then add eggs and yolks – mix thoroughly.
In the next step, we add sifted flour and baking powder. Mix the mass again to get rid of the lumps.
Put out the shortbread prepared in this way on a baking tray with baking paper, align and level and We bake in an oven preheated to 180 degrees for about 25 minutes – for a light browning.
During baking, we prepare a meringue: whip the proteins with a little salt, and then add sugar in batches. A rigid, shiny foam must form.
We put currants on the baked bottom and cover them with meringue – We must spread it evenly. Put the dough in the oven for about 30 minutes until the foam is browned.
Not only currants will work for shortbread cake with a sweet meringue. We can use raspberries that will also break the sweetness of baking.
When preparing a meringue, it is worth adding a little lemon juice or wine vinegar. In this way, a more stable foam will be created that will bake better.
Sometimes the fruit can let go too juice and make the dough soak up. We will prevent this if we sprinkle the bottom with breadcrumbs or almonds before lining the currants.
