Pastry with Red Currants and Meringue Topping

This pastry will delight you in many ways. It is very quick to make, juicy, just the right amount of tangy and refreshing, and so good that you definitely wont stop at just one piece. It is also excellent as a dessert served with a cup of coffee.

Details

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 12

Ingredients

Dough

140 g Butter, unsalted
140 g Powdered sugar
5 pieces Egg, egg yolk, fresh
200 g Wheat flour, white, multi-purpose
1 teaspoon Baking powder
50 g Nuts, hazelnuts
400 g Red currant, fresh

beljakov pokrov

5 pieces Egg, egg white, fresh
200 g Powdered sugar

Steps

Preheat the oven to 180 degrees Celsius. Cream the softened butter and powdered sugar together. Add the egg yolks one by one, then reduce the mixer speed to the lowest setting and gradually mix in the flour, combined with baking powder, in two parts. Finally, fold in the ground hazelnuts.
Line a baking pan with parchment paper. Pour the batter into the pan and spread it evenly over the entire surface using a spatula, smoothing the top. Bake in the preheated oven for 15 minutes. Then, distribute the red currants over the batter and bake for another 10 minutes.
Meanwhile, beat the egg whites until soft peaks form. Gradually add the powdered sugar, one tablespoon at a time, while continuously mixing, and beat for another 2 to 3 minutes until a firm and glossy meringue forms. Spread the meringue over the pastry using a spatula and smooth the top.
Reduce the oven temperature to 160 degrees Celsius. Bake the pastry in the preheated oven just until the meringue topping turns a light golden brown and sets (approximately 10 minutes).
Allow the prepared pastry to cool completely before serving, then cut it into pieces and serve.

Nutrition Information (Per 100g)

Calories: 285.42 kcal
Fat: 11.91 g
- Saturated Fat: 5.78 g
Carbohydrates: 39.86 g
- Sugars: 25.92 g
Protein: 4.26 g
Fiber: 1.73 g