A spicy and delicious redcurrant cake
Another fruit cake !!! It must be said that it is seasonal and that it would be a mistake to do without it! This time I looked at the red and sour redcurrants I had bought to make my melon with red fruits, since I had a lot left, the idea of this very gourmet cake came to mind. It immediately came to mind.
All the flavors blend nicely, the spicy side of the currants is counteracted by the sweet melting of the meringue and the crunch of the sweet dough. A small note of vanilla and almond brings even more sweetness to this cake ^ _ ^
Preparation time: twenty minutes
Cooking time: 40 minutes
Total time: one time
portions: one 22 cm cake
Preheat your oven to 180 ° C. Prepare your sweet dough as shown here, replacing the lemon zest with a few drops of bitter almond extract.
Darken a circular circle with the sweet dough. Prick the bottom of the cake, then cover it with parchment paper and cooking stones, bake for 8 minutes. Remove the pie crust from the oven and brush it with beaten egg, bake again for 5 minutes. At the end of cooking, lower the oven to 120 ° C.
Meanwhile, beat the egg whites until they are stiff and add the sugar. Once assembled, add the destemmed gooseberries and mix gently.
Pour this device on the bottom of the cake and bake for 20 to 30 minutes (observe how the meringue is cooked. Let cool before serving decorated with red currants.