Gooseberry cake from the tray with meringue

Name: Gooseberry cake from the tray with meringue
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 150 g Marzipan raw mass; 1250 g red and green gooseberries; 250 g soft butter or margarine; 400 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 5 Eggs (size M); 500 g Flour; 1 package Baking Powder; 125 ml Milk; 4 Protein (size M); 1 pinch Salt; 7-10 Tbsp Grease

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

150 g Marzipan raw mass
1250 g red and green gooseberries
250 g soft butter or margarine
400 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
5 Eggs (size M)
500 g Flour
1 package Baking Powder
125 ml Milk
4 Protein (size M)
1 pinch Salt
7-10 Tbsp Grease

Directions

1
Roughly grate the marzipan. Wash, drain and clean the gooseberries. Cream fat, 100 g sugar, marzipan and lemon peel. Stir in the eggs one after the other. Mix flour and baking powder, stir in alternately with the milk.
2
Grease the fat pan of the oven (approx. 32 x 38 cm) well. Put the dough on top and smooth it down. Spread gooseberries on the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes.
3
After 15 minutes baking time beat egg whites until stiff. Sprinkle 300 g sugar and salt into the mixture. Pour meringue mixture into a piping bag with a star-shaped spout. Spray a grid on the cake. Continue baking at the same temperature for about 10 minutes.