Meringue-Topped Red Currant Squares
Want to enjoy a protein-packed sweet treat while making use of all those red currants from your garden? We’ll show you how!
- 3 tbsp. HANS Power Protein Mix
- 150 g whole-grain flour
- 200 g sugar
- 150 g butter
- 3 eggs
- 1 tbsp. baking powder
- 1 sachet vanilla instant pudding mix
- red currants
- 1 pinch of salt
- 2 tbsp. lemon juice
For the base:Combine flour, 200 g sugar, butter, two eggs, baking powder, instant pudding mix and HANS Power Protein Mix. Separate the three remaining eggs, add the yolks to the batter
and stir thoroughly. Line a baking tray with baking paper and spread the batter on top.
Currants:Scatter the red currants over the batter (or try making this recipe with rhubarb, blackberries, or other fruit!). Bake for 20 minutes at 180 °C.
Meringue: In the meantime, beat the egg whites together with the remaining 100 g of sugar, a pinch of salt and 2 tbsp. of lemon juice until the mixture forms stiff peaks. Spread the meringue on top of the cake and bake for 10 more minutes or until the meringue turns golden brown. Let cool, cut into squares, and enjoy!