Sponge biscuit (35x25 cm | 13.8x9.8 inch)
5 pc
0.75 cup
175 g
6.12 oz
5.78 fl oz
0.75 cup
160 g
5.60 oz
5.28 fl oz
egg whites
3 pc
0.50 cup
150 g
5.25 oz
4.95 fl oz
lemon juice
1 Tbs
egg yolks
3 pc
0.75 cup
200 g
7 oz
6.60 fl oz
0.25 cup
80 g
2.80 oz
2.64 fl oz
corn starch
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
softened butter
1 cup
270 g
9.45 oz
8.91 fl oz
condensed milk
0.75 cup
200 g
7 oz
6.60 fl oz


Let’s give the floor to the pastry chef: "I haven’t met a person who wouldn’t like this cake! A similar cake was often baked by my mother, when I was a child. I gradually made some additions, and it turned out to be a completely different version. The cake is very interesting and magically delicious! Delicate sponge biscuit and weightless meringue, delicate sourness of berries and the butter crème… What a perfect combination!

Sponge biscuit

  • 5 eggs | 5.00 items
  • a pinch of salt | 0.00 pinch
  • 175 g sugar | 6.15 oz
  • 160 g flour | 5.65 oz

Whip the eggs with salt until soft foam (it will take about 3 to 4 minutes); add the sugar in several passes, and whip the mass until lush and fluffy, for about 7 minutes.

Sift the flour in 2 to 3 passes, gently stirring it from the top to the bottom. Pour the dough into a dish with the baking paper at the bottom. Bake the sponge biscuit in the oven, preheated to 170-180C (347 to 356F) for 15 to 20 minutes. Check the readiness with a wooden skewer. Cool the biscuit, and wrap it in a plastic wrap; refrigerate for 4 to 6 hours.


  • 3 egg whites | 3.00 items
  • 150 g sugar | 5.30 oz
  • 1 tbsp lemon juice | 1.00 tbsp

Start whipping the egg whites at a low speed of the mixer; when the soft foam appears, gradually add the sugar, but don’t stop whipping. After you have added all the sugar, whip the mass until a stable glossy foam at a high mixer speed; pour in the lemon juice at the end of whipping. Place small meringues on a baking sheet, lined with the baking paper, using a pastry bag or a spoon. Dry the meringues at 80-100C (176 to 212F) for 2.5 to 3 hours. Let it cool in the oven with the door ajar.


  • 3 yolks | 3.00 items
  • 200 g milk | 7.05 oz
  • 80 g sugar | 2.80 oz
  • 10 g corn starch (or 1 tbsp flour) | 0.35 oz
  • 270 g softened butter | 9.50 oz
  • 200 g condensed milk | 7.05 oz

Mix the milk, the yolks, the starch and the sugar; keep whisking on a medium heat until thickened. Cool the mass, and mix it with the condensed milk. Whip the softened butter, and add the custard base in several passes; whip until fluffy.

Cake assembling

Cut the biscuit into 2 layers. Cover one cake layer with the crème, and gently spread the meringue tightly to each other; scatter a handful of currants on top. Pour some crème on the second biscuit layer, and place it on top of the meringue with the crème DOWN. Grease the top and the sides with the crème. Place the meringues on top of the cake, and chop the rest to sprinkle the sides.

Let the cake stabilize in the fridge for several hours.

Bon Appetit!