Redcurrant tart with a delicious snowy topping

Rote Johannisbeertorte mit Baiser

Summertime is berry time

Everywhere they hang bright red and plump on the bushes. The red currant. Not only do they contain a lot of vitamin C, they are also very tasty and are often used in our kitchen for baked goods or jam.

Today we would like to introduce you to a delicious recipe for a red currant tart with a fluffy meringue topping, which we found at RIEPER – South Tyrol’s most traditional mill.

For a cake with a diameter of 26 cm you need the following ingredients:

For the shortcrust pastry
220 g RIEPER wheat flour type 00 blue
110 g butter
70 g sugar
2 egg yolks

The topping consists of
300 g cleaned currants
100 g grated almonds
4 egg whites
200 g sugar

This is how you prepare the delicious cake:

Knead the dough ingredients into a nice shortcrust pastry and wrap it in plastic wrap to rest in the fridge for an hour. Then roll out the dough to about 5 mm thick and place it in a cake tin lined with baking paper. Raise the edge by about 3 cm. Now prick the dough a few times with a fork and bake for 30 minutes on the middle shelf at 180C top and bottom heat.

Now let the base cool a little and sprinkle the ground almonds over it and spread the currants evenly. Separate the four egg whites and beat the egg whites until stiff and then stir in the sugar. Spread the meringue mixture over the cake and put it back in the oven for about 30 minutes. Also bake at 180°C top and bottom heat.

When the meringue gets very light golden tips, it is ready and you just have to wait for your cake to cool.

We wish you “an Guatn”!

Unterschrift Harald und Heinrich vom Blog

Picture and recipe are from

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