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 ;)
Stellka’s Tip: Out of parchment paper? Just grease your tray with butter, dust it with flour, and tap out the excess. Your cake won't stick!