Ingredients
-
For sponge:
-
100 g butter, softened
-
130 g flour
-
2 eggs
-
50 g sour cream
-
90 g powdered sugar
-
20 ml cherry liqueur, optionally
-
1 tsp baking powder
-
For Red Currant filling:
-
250 g red currants
-
0.5 tbsp potato starch
-
3 tbsp sugar
-
For meringue:
-
3 egg whites
-
100 g powdered sugar
Directions
Red currant meringue pie is a typical pie for summertime in Austria. Here they call it Ribieselschaumschnitte which translates from German as follows: Ribisel (red currants) + Schaum (foam) + Schnitte (piece), which nominates a pie sliced made from red currants and coated with a foamlike meringue.
The pie consists of a thin pastry, usually sponge, rarely shortcrust one, a layer of red currants coated in (fruit) jelly and a thick layer of slightly baked whipped egg whites and powdered sugar (meringue) on top. Absolutely delicious pie!
There are a great variety of recipes for this pie as well as for an apricot pie here, in Austria.
I tried so many of them and finally found my favorite one. This recipe makes most tender and delicious sponge pastry.
Try it out!
Enjoy!
Today's visits: 1.
Steps
|
1
Done
|
With a mixer, mix butter and powdered sugar until you get the white and fluffy mixture. Add the eggs, one by one, beating each egg with a mixer for 60 sec until you get the smooth mixture. |
|
2
Done
|
Add sour cream and cherry liqueur. Continue to mix with a mixer. You may notice that the mixture starts losing its homogeneousness, we will fix everything by adding flour. |
|
3
Done
|
Sieve flour and mix with baking powder. Add to the batter mixing everything with a mixer at low speed until smooth. Don’t beat it up otherwise the batter can lose its fluffiness. You have to end up with the consistency resembling thick cream. |
|
4
Done
|
Transfer the batter into a baking pan (I use an oval one, 29 cm in diameter. But a square form is traditionally used). Bake for 15 min at 180 degrees Celsius. The batter will rise a bit and the surface will turn light-brown. Take out immediately, before it is done. |
|
5
Done
|
Wash and stem red currants, pat them dry with paper towels. Mix sugar with starch and sprinkle the red currants. Mix the currants so that they all are covered with the mixture. Place them onto the sponge in one layer. Cook in the oven for 5 min to let the starch coating bake and hold the shape of the currants. |
|
6
Done
|
Beat up the egg whites together with a pinch of salt with a mixer at high speed until stiff. Keep beating the white eggs up folding in powdered sugar (1 tsp at a time) until soft peaks. |
|
7
Done
|
Pour the meringue on top of the sponge forming peaks with a spoon. Place on the upper rack of the oven and bake for 10 min until golden-blown. The peaks, in their turn, will be more browned. |
|
8
Done
|
Take out and let chill at room temperature, then slice. How to serve: The pie should be of room temperature when served. How to keep: Tastes best during the first day but can be saved for another day if kept at room temperature. |
