Gooseberry cake with meringue

Name: Gooseberry cake with meringue
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 1 kg fresh or 2 glasses (720 ml each) gooseberries; 7-10 Tbsp fat & flour; 9 fresh eggs (Gr. M); 250 g soft butter/margarine; 200 g + 50 g + 250 g Zucker; 2 packages Vanillin sugar; 7-10 Tbsp salt, 325 g flour; 50 g Cornstarch; 1 package Baking Powder; 1 TABLESPOON Lemon juice; 7-10 Tbsp Icing sugar

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

1 kg fresh or 2 glasses (720 ml each) gooseberries
7-10 Tbsp fat & flour
9 fresh eggs (Gr. M)
250 g soft butter/margarine
200 g + 50 g + 250 g Zucker
2 packages Vanillin sugar
7-10 Tbsp salt, 325 g flour
50 g Cornstarch
1 package Baking Powder
1 TABLESPOON Lemon juice
7-10 Tbsp Icing sugar

Directions

1
Wash and clean the gooseberries. Grease a fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep) and dust with flour
2
Separate 5 eggs, chill the egg white. Cream fat, 200 g sugar, vanillin sugar and 1 pinch of salt. Stir in 5 egg yolks and 4 eggs separately. Mix flour, starch and baking powder and stir in portions
3
Spread the dough on the fat pan. Spread the berries on top. Sprinkle with 50 g sugar. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 35 minutes
4
Take the cake out of the oven. Turn the oven up, preheat: electric oven: 250 °C/ circulating air: 225 °C/ gas: level 5
5
Beat 5 egg whites until stiff, add 250 g sugar and fold in lemon juice. Pour into a piping bag (large star-shaped spout). Spray about 24 meringue curls onto the cake. Immediately put them back into the oven and bake for about 5 minutes until golden brown. Let it cool down. Dust with icing sugar before serving