Gooseberry cake with meringue

Ingredients

Directions

1. 1

   Cream the fat, 100 g sugar, vanillin sugar and 1 pinch of salt with the whisks of the hand mixer. Separate 2 eggs. Stir egg yolks and 2 eggs one after the other into the fat-sugar mixture. Mix flour and baking powder, sieve onto the fat cream and stir in. Grease a springform pan (26 cm Ø), fill in the sponge mixture and smooth it down.

2. 2

   Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-17 minutes until light brown (test with sticks). In the meantime wash and clean the gooseberries. Caramelise 3 tablespoons of sugar and 2 tablespoons of water in a pot until golden brown. Mix pudding powder and 5-6 tablespoons of apple juice. Deglaze caramel with remaining apple juice, add gooseberries, bring to the boil and thicken with mixed pudding powder. Remove the cake. Spread gooseberry compote on the cake. Leave an approx. 1 cm wide edge free. Beat egg white and lemon juice until stiff, gradually add 120 g sugar. Spread meringue mixture on the sponge mixture.

3. 3

   Spread gooseberry compote on the cake. Leave an approx. 1 cm wide edge free. Beat egg white and lemon juice until stiff, gradually add 120 g sugar. Spread meringue mixture on the sponge mixture. Leave a 2-3 cm wide rim all around. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes until the meringue is golden brown. Remove the cake, let it cool down, dust with icing sugar and decorate with mint

4. 4

   2 hours waiting time