Träubleskuchen (Meringue-topped Redcurrant Cake) is a traditional German recipe for a classic three-layered cake of a sponge base, redcurrant filling and a meringue topping. The full recipe is presented here and I hope you enjoy this classic German version of: Meringue-topped Redcurrant Cake (Träubleskuchen).
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The cake consists of three layers: a layer of vanilla sponge cake, a simple fresh red currant filling and a fluffy meringue topping
Ingredients:
For the sponge:
75g butter or margarine, softened
75g sugar
2 eggs
pinch of salt
150g plain flour
1 tsp baking powder
For the Redcurrant Filling:
550g redcurrants
4 tbsp granulated sugar (or to taste)
1 tsp lemon juice
2 tbsp water
2 tsp cornflour (cornstarch)
For the Meringue:
3 large egg whites
¼ tsp cream of tartar or white vinegar
4 tbsp caster/fruit/fine sugar
Method:
Begin with the sponge batter: Cream together the butter (or margarine) and sugar until pale and fluffy. Add the eggs one at a time, beating thoroughly to combine after each addition.
Sift together the flour and baking powder in a separate bowl then whisk in the salt. Mix together the flour mix with the creamed butter mixture, folding together until just combined.
Grease a 20–22cm diameter springform cake tin then line the base with greaseproof or parchment paper. Spoon in the cake batter, smooth the top then transfer to the centre of an oven pre-heated to 200°C and bake for about 20 minutes until golden brown on top and springy to the touch.
Remove from the oven and allow to cool in the tin for 5 minutes. After this time remove the tin and the paper from the base of the cake and set aside on a wire rack to cool completely.
For the filling: Combine the redcurrants, sugar, lemon juice, water and cornflour in a medium-sized saucepan. Set over medium low heat and slowly bring to a boil, stirring constantly. Continue cooking until nicely thickened (about 8–10 minutes). Turn the mixture into a heat-proof bowl and set aside to cool completely. Transfer to your refrigerator and chill for 20– to cool and thicken further.
For the meringue: Pre-heat your oven to 180°C then grease and flour a 20cm diameter springform cake tin.
Add the egg whites to a clean and dry bowl, beating them until frothy. Add the cream of tartar at this point and continue beating until soft peaks form.
Add the sugar a tablespoon at a time while beating, continue to beat on medium speed until stiff peaks form.
Place the cake layer on the bottom of the prepared cake tin, spread evenly with the cooled berry filling.
Place the stiff meringue on top of the red currant filling. Using the back of a spoon form peaks over the top of the cake.
Transfer to the centre of your pre-heated oven and bake for approximately 10-15 minutes or until golden. Turn the red currant cake halfway through baking so it browns evenly.
Remove from the oven, set on a rack and let the cake cool completely in the tin before unmoulding, slicing and serving.
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