Ah the wonders of July. Could
have been the last year for these mouth puckering little berries I love so
much… Thinking of putting the garden to rest… Time passes and we can’t keep up
with the work anymore.
Red Currant Meringue Cake Bars
2 cups flour
2 tsp baking powder
1 packet vanilla sugar
3 egg yolks
3 Tbsp hot water
3/4 cup sugar
1/4 cup butter, melted
100 ml milk
Meringue topping
3 egg whites
pinch of salt
1 cup sugar
2 cups red currants
Pluck the currants off of the stem with one movement by running a fork down the stem. Wash and drain and set aside.Preheat oven to 375F.
Fully line a rectangular pan with parchment paper.
Melt the butter and set it aside.
In a medium bowl whisk together the baking powder
with the flour and set it aside.
In a beater bowl beat the egg yolks with 3 tbsp of
hot water until frothy.
Gradually add 3/4 cup of sugar, vanilla sugar and
the melted butter.
Alternating add the flour mixture and the milk to
the egg mixture.
Transfer cake batter to the prepared baking pan.
Place cake in the preheated oven for 15 minutes.
Meanwhile prepare the foam topping.
Roll the red currants into a couple of tablespoons
from the sugar.
In a clean beating bowl, beat the egg whites with a
pinch of salt to soft peaks.
Gradually add the remaining sugar and continue
beating until stiff peaks form.
Gently fold in the sugared currants.
Spread the foam over the hot cake, return to the
oven and bake for 20 minutes longer.
Let it cool before slicing.
Ah the wonders of July. Could
have been the last year for these mouth puckering little berries I love so
much… Thinking of putting the garden to rest… Time passes and we can’t keep up
with the work anymore. 
