Gooseberry and currant cake with meringue

Name: Gooseberry and currant cake with meringue
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 400 g Gooseberries; 200 g Currants; 175 g Butter or margarine; 275 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 3 Eggs (size M); 125 g Flour; 75 g Cornstarch; 1 TEASPOON Baking Powder; 2 Protein; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

400 g Gooseberries
200 g Currants
175 g Butter or margarine
275 g Sugar
1 package Vanillin sugar
1 pinch Salt
3 Eggs (size M)
125 g Flour
75 g Cornstarch
1 TEASPOON Baking Powder
2 Protein
7-10 Tbsp Fat and breadcrumbs

Directions

1
Wash stingers and currants. Clean the gooseberries, pluck the currants from the panicles with a fork. Cream fat, 125 g sugar, vanillin sugar and salt with the whisk of the hand mixer.
2
Add the eggs one by one and stir in. Mix flour, starch and baking powder and stir in portions. Grease a ceramic mould (25 x 25 cm; approx. 1 1/2 litre capacity) and sprinkle with breadcrumbs.
3
Pour in the dough and smooth it down. Spread the fruit on top and bake in the preheated oven (electric: 200 °C/ gas: level 3) for 60-70 minutes. Beat the egg white until stiff. At the same time, allow the remaining sugar to trickle in.
4
Pour into a piping bag with a star-shaped spout and 10 minutes before the end of the baking time, spray over the cake in a grid pattern and bake with it. Let it cool down on a cake rack. Makes approx. 12 pieces.