Cake with meringue, custard and currant jam

Cakes 242 Last Update: Jun 11, 2022 Created: Jun 11, 2022 0 0 0
Cake with meringue, custard and currant jam
  • Serves: 12 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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If you are planning a celebration soon or just gathering with friends, prepare this incredibly delicious cake. Delicate shortbread dough with a layer of fragrant currant jam, airy meringue, nuts and custard - this cake will not leave anyone indifferent!

Ingredients

Directions

  1. First, prepare the cream, as it must cool thoroughly.
  2. Prepare all the necessary ingredients.
  3. Remove the butter from the refrigerator and warm to room temperature.
  4. Divide the milk into two equal parts. Bring half of the milk to a boil. Combine the remaining milk with eggs, sugar, vanilla sugar and starch. Stir until smooth.
  5. Whisking constantly, pour the boiling milk into the egg mixture and stir. Pour the resulting mass into a saucepan and put on a slow fire. Cook the cream, stirring constantly, until it thickens.
  6. Cover the custard with polyethylene in contact with the surface and leave to cool.
  7. Beat room temperature butter until fluffy, 5 minutes.
  8. Add the cooled custard to the butter and beat well until smooth and fluffy.
  9. Prepare all the necessary ingredients that will be needed during the further process of making a cake with meringue, custard and currant jam.
  10. Sift flour.
  11. Butter for cakes should be well chilled.
  12. Preheat the oven to 180 degrees.
  13. Add vanilla sugar, sugar, salt and baking powder to the sifted flour. Stir.
  14. Grate cold butter on a coarse grater into a bowl with dry ingredients. Grind everything into small crumbs.
  15. Add yolks and grind again.
  16. Pour in the milk and quickly knead into a soft, elastic dough.
  17. Line a baking sheet with baking paper. Roll out the dough into a rectangle 0.5-1 cm thick. Prick the dough with a fork over the entire surface. This will allow you to get an even, not swollen cake.
  18. Bake the cake at 180 degrees for 10 minutes.
  19. Lubricate the hot cake with blackcurrant jam.
  20. Beat egg whites to stiff peaks.
  21. While continuing to beat, gradually add the powdered sugar. Beat until smooth.
  22. Add starch and stir.
  23. Spread whipped egg whites in an even layer over shortbread cake with currant jam.
  24. Chop the nuts and spread over the beaten egg whites.
  25. Lower the oven temperature to 150 degrees and bake the cake with jam and meringue for 30 minutes. Remove the crust from the oven and cool.
  26. Divide the cake into two equal parts. Spread one part of the cake with custard.
  27. On top of the cake with cream, lay another cake so that the meringue with nuts is on top. Press a little. Put the cake with meringue, custard and jam in the refrigerator for 3 hours.
  28. Cut the cake into serving pieces and serve with tea or coffee.
  29. Enjoy your meal!

Cake with meringue, custard and currant jam



  • Serves: 12 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

If you are planning a celebration soon or just gathering with friends, prepare this incredibly delicious cake. Delicate shortbread dough with a layer of fragrant currant jam, airy meringue, nuts and custard - this cake will not leave anyone indifferent!

Ingredients

Directions

  1. First, prepare the cream, as it must cool thoroughly.
  2. Prepare all the necessary ingredients.
  3. Remove the butter from the refrigerator and warm to room temperature.
  4. Divide the milk into two equal parts. Bring half of the milk to a boil. Combine the remaining milk with eggs, sugar, vanilla sugar and starch. Stir until smooth.
  5. Whisking constantly, pour the boiling milk into the egg mixture and stir. Pour the resulting mass into a saucepan and put on a slow fire. Cook the cream, stirring constantly, until it thickens.
  6. Cover the custard with polyethylene in contact with the surface and leave to cool.
  7. Beat room temperature butter until fluffy, 5 minutes.
  8. Add the cooled custard to the butter and beat well until smooth and fluffy.
  9. Prepare all the necessary ingredients that will be needed during the further process of making a cake with meringue, custard and currant jam.
  10. Sift flour.
  11. Butter for cakes should be well chilled.
  12. Preheat the oven to 180 degrees.
  13. Add vanilla sugar, sugar, salt and baking powder to the sifted flour. Stir.
  14. Grate cold butter on a coarse grater into a bowl with dry ingredients. Grind everything into small crumbs.
  15. Add yolks and grind again.
  16. Pour in the milk and quickly knead into a soft, elastic dough.
  17. Line a baking sheet with baking paper. Roll out the dough into a rectangle 0.5-1 cm thick. Prick the dough with a fork over the entire surface. This will allow you to get an even, not swollen cake.
  18. Bake the cake at 180 degrees for 10 minutes.
  19. Lubricate the hot cake with blackcurrant jam.
  20. Beat egg whites to stiff peaks.
  21. While continuing to beat, gradually add the powdered sugar. Beat until smooth.
  22. Add starch and stir.
  23. Spread whipped egg whites in an even layer over shortbread cake with currant jam.
  24. Chop the nuts and spread over the beaten egg whites.
  25. Lower the oven temperature to 150 degrees and bake the cake with jam and meringue for 30 minutes. Remove the crust from the oven and cool.
  26. Divide the cake into two equal parts. Spread one part of the cake with custard.
  27. On top of the cake with cream, lay another cake so that the meringue with nuts is on top. Press a little. Put the cake with meringue, custard and jam in the refrigerator for 3 hours.
  28. Cut the cake into serving pieces and serve with tea or coffee.
  29. Enjoy your meal!

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