Original and a Fit Version 🙂
Today we’re making a Red Currant Meringue Cake that is honestly the perfect mix of sweet and frsh. It has a super soft, buttery cake base, a massive cloud of sweet whipped meringue, and tons of fresh, tart red currants scattered through it. Since everyone likes different things, I made a little toggle button right below so you can choose between the super rich Original Recipe or a lighter Fit Version where we swap some butter for Greek yogurt. It’s honestly so easy to make and looks beautiful 🙂
Why Greek Yogurt?
Choosing the fit version for the base is a total game-changer because you get all the moisture and softness without all the heavy fat. Swapping out half of the traditional butter for thick, room-temperature Greek yogurt infuses the sponge with extra protein and moisture while significantly dropping the overall fat content. The natural acidity in the yogurt reacts beautifully with the baking powder, creating a soft and fluffy base.
Mastering the Meringue Layer
Getting that fluffy top right is all about when you add the sugar to your egg whites. Whipping your chilled egg whites with a pinch of salt until they start to get stiff before you slowly pour in the sugar helps trap a ton of air for a super tall result. Beating it for about 7–10 minutes creates thick, glossy peaks that won’t turn into liquid in the hot oven. Just be extra gentle when folding your red currants so you don’t pop all the air bubbles, keeping the fruit perfectly suspended.
Variety for Every Season
The best thing about this recipe is how easily you can switch things up based on whatever fresh or frozen fruit (if you are using frozen be sure you defrost it first, then pat it dry with a paper towel) you have in your kitchen. You can easily swap the fresh red currants for sweet raspberries, blueberries, or even a blackberry mix to get a whole new flavor. If you want to mess around with the base, swapping the almond milk back to normal milk or adding a splash of vanilla paste works great to change up the flavor of the sponge. There are completely zero rules 😉
What you need 🛒
- The Base
- 200g softened butter
- 4 tbsp granulated sugar
- 4 egg yolks
- 300g semi-coarse flour
- 250ml whole milk
- 1 packet baking powder (12g)
- The Meringue
- 4 egg whites
- A pinch of salt
- 200g granulated sugar
- 2 tbsp cornstarch
- 300g red currants
Ingredients
Method
- Base: Preheat your oven to 180°C.Cream your softened butter (or 100g butter for the fit version) with 4 tbsp granulated sugar using a mixer, then add your 4 egg yolks and beat until pale and fluffy. Keep your egg whites in the fridge for later!
- ONLY For the Fit Version: At this point (after adding in the egg yolks), mix your 100g room-temperature Greek yogurt directly into the creamed yolk mixture until smooth.
- Dry Ingredients: Alternately add your flour, baking powder, and room-temperature milk into the mixture a little bit at a time, mixing until you have a smooth batter.
- Bake: Spread the batter evenly onto a lined 30x40cm classic baking sheet and bake at 180°C for 20–25 minutes until beautifully golden brown.
- Meringue: While the base bakes, wash and dry your red currants. Whip your 4 chilled egg whites with a pinch of salt until semi-stiff, then gradually add your sugar (200g for the classic and 150g for the fit version) and beat for 7–10 minutes until you reach glossy, stiff peaks. Mix your cornstarch into the meringue.
- Fruit: Very gently fold in your fresh red currants and spread the meringue mixture evenly over your baked crust—you can use a toothpick to create decorative swirls on top if you like!
- Bake: Pop the cake back into the oven at 160°C for another 15–20 minutes until the meringue topping is slightly browned and set. Let it cool down and enjoy 😉
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