I like to think seasonally when I cook, but yesterday was an exception. While shopping for food at Trader Joe's, I spied some red currants in the fruit and vegetable section, and quickly stuffed them into my filling cart! These red jewels, slightly sweet and a bit sour were going into a dessert I have had on my trips to Switzerland visiting my sister. It's a recipe from her mother in-law Inge who kindly gave me a copy. Since I rarely see currants in New York, Trader Joe's gave me both ingredients and inspiration to act.
So what is this memorable treat? Ribiselküchen, or more simply currant cake. It's perfect marriage of cake, merengue and fruit that make for a Mama cake. My problem is not being able to have just one slice. It's easy to demolish this cake in one seating. I know it happened to me once or twice.
150g Powdered sugar
5g Vanilla Sugar
3 Egg yolks
3 Tbsp. water
50g Melted butter
250g flour (A.P. or cake)
1/2 tsp. Baking Powder
Beat powdered sugar, vanilla sugar, yolks, water until light. Add sifted flour, baking powder, and milk in thirds slowly folded slowly.
Spread into a cake pan 8×8, non-stick or lined with parchment and buttered. Bake for about 15 minutes until 3/4 cooked in a 350 oven. Spread meringue and currant mix on top and finish for about 10 minutes or until meringue is golden and slightly firm to touch.
3 egg whites
5g Vanilla sugar
300g Currants (fresh)
Whip egg whites and gradually add sugar until fluffy and stiff. Fold currants and spread on top of 3/4 cooked cake. Finish in the oven until whites are golden colored.