Redcurrant cake with meringue topping
TRADITIONAL RECIPES FROM GRANDMA ADELE FROM SAALBACH
We were in our berry garden picking redcurrants. For a redcurrant cake with meringue topping, no less. It should taste airy, sweetly tart and natural. Like a summer's day between blooming alpine meadows, lush mountain peaks and cool pine forests. Grandma Adele brings you the traditional recipe from her grandmother's great-grandmother. And we're already swinging into the bakery.
Maria, last updated on 25 July 2025
Austrian classic dessert
Grandma Adele loves baking. And always has done. A redcurrant cake with meringue topping should taste airy, sweetly tart and natural. That's what her great-grandmother used to say about this Austrian classic dessert. And a redcurrant cake simply must be savoured with a latte. Ideally on my favourite bench in the berry garden, too.
Redcurrant cake
– Redcurrants
– 270 grams of flour
– 140 grams of granulated sugar
– 100 grams of water
– 90 grams of icing sugar
– 90 grams of oil
– 4 organic free-range eggs
– 1 packet of vanilla sugar
– ½ packet of baking powder
Meringue topping
– 4 organic free-range eggs
– 130 grams of granulated sugar
ACCESSORIES
– Mixer and mixing bowl
– Bowls and dough divider
– Baking tray and baking paper
– Tea towel
Pick the redcurrants. Place the redcurrants on a damp tea towel so that any small bugs can relocate. Clean or wash the redcurrants, remove the stalks and select the best ones. Crack 4 organic eggs on the edge of a bowl. Separate the yolks and egg whites. Place 4 egg yolks, 90 g icing sugar and 1 sachet of vanilla sugar in a mixing bowl and whisk with a mixer. Add 270 g flour, 100 g water, 90 g oil and ½ packet baking powder and beat again. Place 4 egg whites in a clean mixing bowl, add 140 grams of granulated sugar and beat with a mixer until stiff. Fold the beaten egg whites into the egg yolk mix. Spread the mixture on a baking tray and top with the prepared redcurrants. Pre-bake the mixture in a preheated oven at 175 degrees for around 30 minutes. Place 4 egg whites in a clean mixing bowl, add 130 grams of granulated sugar and beat with a mixer until stiff. Spread the beaten egg whites onto the pre-baked dough. Bake the redcurrant cake with meringue at 175 degrees for about 15 minutes. As soon as the meringue turns a brownish colour, the cake is ready.
Redcurrants - the miracle berries
At the Thurnerhof, we talk about currants. But we mean redcurrants. They grow in red, black and white colours in our berry garden and belong to the gooseberry family. We harvest the redcurrants in the summer month of July and process them into syrup, jam and liqueur. And especially for the Austrian classic dessert.
THURNERHOF INFO
Redcurrants are known for their sweet, tart and slightly bitter flavour. They are little miracle berries and are full of vitamins and nutrients. Vitamin A, vitamin B3, vitamin C, vitamin E, iron, calcium, potassium, magnesium, pantothenic acid, salicylic acid and more...
Naturally Thurnerhof
Redcurrants from our berry garden. Organic eggs from Austrian family businesses. And water from our own four springs. In these times, we are focusing that little bit more on the origins of our food. We want to live in harmony with nature, buy consciously and indulge our tummies all at the same time. And especially honour the traditional recipe from Grandma Adele.
Grandma Adele
Grandma Adele and Grandpa Hermann have dedicated their lives to the Thurnerhof. And they still give their all for guests like yourself. Then as now, and on every single day, you will find Grandma Adele in the Thurnerhof Laundry. There she washes the bed linen and irons out the creases. And sometimes you'll hear a gentle humming between the redcurrants and gooseberries. That's Grandma Adele too. Because she has always liked one thing: being a host and enjoying what she does.
Maria
Team Thurnerhof
Front office since 2022
Mum, cook, gardener, mountain girl and nature lover
"I love my garden. Growing berries, vegetables and fruit myself and using them in recipes. That's good for me.''
