Red Currant Cake with Meringue

DOUGH INSTRUCTIONS

• 1
  Work all the ingredients into a smooth dough, form it into a ball, wrap it in cling film, and chill in the refrigerator for at least 30 minutes.
• 2
  Roll out the dough into a circle with a diameter of 32 cm and place it in a springform pan with a removable bottom with a diameter of 26 cm. Press the dough well with your palm to the bottom and sides of the pan and prick it with a fork at the bottom. Place baking paper on the dough and pour some weights (beans, peas, clay pebbles) on it to prevent the dough from puffing up during baking. Bake for 15 minutes in an oven preheated to 180°C, in a fan oven at 160°C, then remove the baking paper with the weights and bake for another approximately 5 minutes.

FILLING INSTRUCTIONS

• 1
  Remove the stems from the red currants, wash them, and let them drain. Toast the breadcrumbs dry in a pan and let them cool. Add a pinch of salt to the egg whites and whip them into a stiff meringue. If you use frozen egg whites, you must let them partially thaw. While continuously whipping at the highest speed, add granulated sugar to the egg whites by the spoonful (each must be well whipped in) and finally the potato starch.
• 2
  Set aside four heaping tablespoons of meringue, mix the remaining meringue with the currants. Spread the breadcrumbs on the pre-baked cake crust, carefully pile the meringue mixture with currants on top, and finally cover everything with the reserved meringue without currants. Bake for approximately 50 minutes in an oven preheated to 180°C, in a fan oven at 160°C. If the meringue browns too quickly, cover the pan with baking paper.
• 3
  Serve the cake completely cooled.