Currant Mousse Cake

For the currant mousse cake, beat the butter, sugar, vanilla sugar and water until thick and fluffy, gradually stir in the flour mixed with the baking powder and add the milk at the same time.

Pour the mixture into a square, buttered, floured baking pan and bake at 200 °C for about 15 minutes until light blond.

In the meantime, beat the egg whites until stiff, then add the vanilla sugar and granulated sugar and beat until very thick. Carefully fold in the currants, spread on the pre-baked pastry and bake until the foam is nice and light brown.

Preparation Tip:

You can also make the meringue with blackberries or blueberries.

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