Hungarian Recipe Of The Week: 'Red Currant Meringue Squares'

Ingredients for about 10 pieces:
100 g (7 Tbsp) butter or margarine
250 g sugar
4 eggs
2-3 egg whites
6-7 Tbsp milk
150 g grated almond
180 g flour
2 tsp baking powder
300 g red currant
zest of 1 lemon
breadcrumbs

Preparation time: 45 min. + 45 min. baking time

Difficulty: ☺

Preparation:
Wash and stem red currants, leaving a few strigs for garnish. Preheat oven to 180 ºC.

With an electric mixer, beat the butter or margarine with about half of the sugar until light and fluffy. Add 2 eggs and 2 egg yolks, one by one. Add milk. Add grated almond, then the flour, the baking powder, and the lemon zest. Stir slightly.

Lightly coat a 26 cm baking pan with margarine, and sprinkle with breadcrumbs. Pour in the dough. Spread red currants evenly unto the mixture; press slightly into the dough. Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

While the cake is baking, beat the egg whites with the remaining sugar till stiff peaks form. Gently spread the egg-white mixture over the top of the hot cake, and bake it for 15 more minutes. When done, remove from baking pan, and cool completely on a wire rack.

Garnish with a red currant strig and lemon balm leaves.

Hint:

You can stem the red currants using a fork instead of your fingers to gently pull berries off the fine stems.
You can add 1 or 2 extra egg whites. The thicker the mousse on the cake, the tastier.
You can use frozen egg whites, just thaw them in the refrigerator before using.
Beat egg whites halfway, then add sugar gradually.
You can use any kind of fruits instead of red currant."

Source: Puszta.com