Red Currant Meringue Torte
This unusual German torte consists of a shortbread cookie crust filled with tender walnut meringue and tart red currants, and a crisp meringue topping. (Adapted from Canadian Living)
Recipe type: Dessert
Serves: 8 to 10
  • ½ cup butter, softened
  • ½ cup sugar
  • 1 egg yolk
  • ½ tsp almond extract
  • 1⅔ cups all-purpose flour
  • ¼ tsp baking powder
  • Pinch salt
  • ½ cups ground walnuts
  • 5 egg whites
  • 1 cup sugar
  • 1 cup ground walnuts
  • ⅓ cup cornstarch
  • 3 cups red currants
  1. In large bowl, beat butter with sugar until fluffy. Add egg yolk and almond extract, and stir until incorporated.
  2. In separate bowl, sift together flour, baking powder and salt. Stir into the butter mixture until soft crumbly dough forms. Press the dough onto bottom and halfway up the sides of an 8" springform pan, and sprinkle with the ½ cup of ground walnuts. Transfer to the refrigerator to chill for 30 minutes.
  3. Meanwhile, preheat oven to 375F.
  4. Once the dough is nearly done chilling, prepare the meringue. In a large clean bowl, beat egg whites until soft peaks form. Beat in sugar, 2 tbsp at a time until stiff glossy peaks form. Fold in 1 cup group walnuts. Remove 1 cup and set aside for topping.
  5. Sift cornstarch onto the remaining meringue, and fold in. Gently fold in the currants. Spoon into the prepared crust, smoothing into an even layer. Top with the reserved cup of meringue topping, and smooth out the top with a spatula.
  6. Bake the cake in preheated oven for 45 minutes, then cover loosely with foil and continue baking for another 35-40 minutes, or until a cake tester inserted into the center comes out clean and meringue topping is toasty brown.
  7. Let cool completely on a wire rack before removing the springform collar and cutting into slices. Serve with a dollop of whipped cream and fresh currants.
Recipe by Crumb: A Food Blog at