Am I the only one who has a secret stock of berries of the last season which has to be used urgently before the berries of this season are ripe?
Beside a small package of blackberries I saved a pound of red currant all winter long. And as the currant bushes in my parents garden already promise a rich harvest I had to make room in the freezer. And so I baked my favourite “Ribiselkuchen”. It is a simple cake with shortcrust tarte shell and a filling made of meringue, almonds, bread crumps and berries. The bread crumbs keep the berry juice from soaking the tart shell. And as I used roasted crumbs – which were meant for bread originally – the filling has a deeper flavour as the more traditional way with unroasted crumbs.
Sometimes I see a recipe and I have directly a person in mind who would be like it as small treat.
Why did I wait so long until I tried this recipe? I don’t know! It is a simple recipe with three components that promise dessert heaven on earth: Meringue, cream and fresh fruits. And like