Cake 'Mrs. Smith' with Black Currants and Meringue
Baking and Desserts | Poland cuisine
⏳ Time
1 hour 15 minutes
🥕 Ingredients
15
🍽️ Servings
12
Description
Cake 'Mrs. Smith' with Black Currants and Meringue
Ingredients
- Baking Powder - 1½ teaspoons
- Egg white - 6 pieces
- Frozen black currant puree - 15.9 oz
- Powdered Sugar - 8.8 oz
- Milk - 17 fl oz
- Chopped almonds - 4.2 oz
- Egg white - 2 pieces
- Sugar - 3.5 oz
- Wheat Flour - 3 tablespoons
- Starch film - 2 tablespoons
- Meyer Lemon Juice - 0 fl oz
- Vanillin - to taste
- Amaretto Liqueur - 2 tablespoons
- Butter - 7.1 oz
- Citrus Zest Mix - ½ piece
Step by Step guide
Step 1
Place all ingredients in a food processor bowl and knead the dough. Divide the dough into 2 parts. The dough can also be kneaded by hand.
Step 2
For baking the layers, I used a baking frame measuring 20x30 cm, with the bottom lined with parchment paper. Spread one part of the dough in a thin and even layer.
Step 3
For the meringue, beat the egg whites until stiff peaks form and, while continuing to beat, gradually add the powdered sugar. Add the starch and gently fold with a spatula.
Step 4
On the layer, spread half of the black currants (in season, it's a shame not to use fresh instead of jam). Cover the berries with half of the meringue and sprinkle with half of the almond flakes (60 g).
Step 5
Bake in a preheated oven at 356°F for about 40 minutes. Adjust according to your oven. Bake the second layer in the same way.
Step 6
For the cream, place the milk, egg yolks, flour, starch, sugar, and vanilla in a saucepan with a thick bottom. Mix well with a whisk, add the lemon zest (strip), and cook over low heat, stirring constantly to prevent the bottom from burning. The finished cream will thicken and characteristic bubbles will appear on its surface. Remove the zest.
Step 7
Cool the cream in an ice bath.
Step 8
Gradually add the butter while whipping to create a fluffy cream, add the lemon juice, whip again, then add the liqueur and whip once more.
Step 9
Spread the cream on the layer.
Step 10
Carefully place the second layer on top (I gently transferred it directly from the baking sheet). Place the cake in the refrigerator for a couple of hours.
Step 11
Cut into portions with a dry, hot, and sharp knife.
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