Gooseberry biscuit corners

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
3 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 1
  • 2 Eggs (size M)
  • 1 pinch Salt
  • 80 g Sugar
  • 30 g Cornstarch
  • 30 g Flour
  • 1/2 TEASPOON Baking Powder
  • baking paper
  • 300 g Gooseberries
  • 100 g Sugar
  • 3 sheets white gelatine
  • 250 g Whipped cream
  • 500 g Low-fat curd
  • 1 package Vanillin sugar
  • 2 TABLESPOONS Lemon juice
  • 7-10 Tbsp Melissa leaves

Directions

  1. 1

    Separate the eggs for the sponge cake. Beat the egg white with 2 tablespoons of cold water and salt until very stiff. Add sugar while stirring. Fold in egg yolk. Mix cornstarch, flour and baking powder and sieve into the egg mixture. Fold in carefully. Spread on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 20 minutes.

  2. 2

    Turn onto a damp tea towel, remove baking paper and let the sponge cake cool down. Clean and wash the gooseberries. Bring 100 ml water and 50 g sugar to the boil and steam the gooseberries for about 10 minutes. Leave to cool in the stock. Soak the gelatine in cold water. Whip the cream until stiff. Mix quark, remaining sugar, vanillin sugar and lemon juice. Dissolve the gelatine at low heat and add to the quark mixture. Drain the gooseberries. Fold in half of the cream and berries, except some for decoration. Cut the sponge cake base in half crosswise. Spread gooseberry cream over one half and smooth it down. Place the second cake base on top and press down gently.

  3. 3

    Mix quark, remaining sugar, vanillin sugar and lemon juice. Dissolve the gelatine at low heat and add to the quark mixture. Drain the gooseberries. Fold in half of the cream and berries, except some for decoration. Cut the sponge cake base in half crosswise. Spread gooseberry cream over one half and smooth it down. Place the second cake base on top and press down gently. Spread the rest of the cream on top, smooth it down and use a cake card with a serrated edge to add strips. Leave to set for about 2 hours. First cut the cake in half lengthwise. Cut each strand into four squares and then diagonally into triangles. Decorate with gooseberries and a balm leaf. Makes 16 pieces

  4. 4

    Spread the rest of the cream on top, smooth it down and use a cake card with a serrated edge to add strips. Leave to set for about 2 hours. First cut the cake in half lengthwise. Cut each strand into four squares and then diagonally into triangles. Decorate with gooseberries and a balm leaf. Makes 16 pieces

Nutrition Facts

KCAL
150 kcal
CARBS
18 g
FATS
6 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesexoticCakeCake