Vegan Red Currant Meringue Cake | Recipe with Aquafaba
Here's our recipe for a vegan meringue cake with shortcrust pastry and red currants. The meringue is made from chickpea water (aquafaba) – here's how it's done!
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Cooking tools:
- Kitchen scale
- Mixing bowl
- Springform pan
- Oven
- Stand mixer
- Spatula
- Measuring cup
- Rolling pin
- Whisk
- Refrigerator
- Colander
- Paper towel
Ingredients
- 300 g (2.5 cups) wheat flour
- 90 g (0.5 cup) sugar
- 150 g (1.33 sticks) vegan butter (cold)
- cold water (as needed)
- For the vegan red currant meringue layer:
- 400 g (14 oz) red currants
- 100 g (3.5 oz) aquafaba (liquid of canned chickpeas)
- 1 tsp lemon juice
- 1 tsp vanilla paste
- 1 tsp xanthan gum
- 150 g (1.25 cups) confectioner's sugar
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