Gooseberry cake with meringue

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate 4 eggs. Beat the egg whites with 1 pinch of salt until stiff, adding 100 g sugar and vanillin sugar. Stir in the egg yolks one after the other. Mix flour with baking powder, sieve onto the egg foam mixture and fold in carefully.

2. 2

   Line a baking tray (approx. 20 x 35 cm; 3 cm deep) with baking paper. Put the dough on top and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 12-15 minutes.

3. 3

   Turn onto a tea towel sprinkled with sugar and let it cool down.

4. 4

   In the meantime, mix 2 sachets of pudding powder with 80 g sugar and stir with about 100 ml milk until smooth. Bring the rest of the milk to the boil, add the pudding powder while stirring and simmer for at least 1 minute while stirring continuously.

5. 5

   Put the sponge cake base back into the mould and spread the pudding on it, let it cool down.

6. 6

   Clean, wash and drain the gooseberries. Stir 1 sachet of custard powder with 5 tbsp. juice until smooth. Caramelise 5 tbsp. sugar with 2 tbsp. water in a pot and add the rest of the juice. Bring to the boil and add the pudding powder while stirring.

7. 7

   Let simmer for about 1 minute. Add gooseberries, bring to the boil briefly, spread on the pudding and let it cool down.

8. 8

   Beat the egg whites with 1 pinch of salt and lemon juice until stiff, adding 200 g sugar. Continue beating for approx. 3 minutes, fill into a piping bag with a large star-shaped spout. Sprinkle the compote with nuts.

9. 9

   Spray the beaten egg whites onto the compote in waves. Brown the cake on the middle shelf under the hot grill of the oven (240 °C) for 1-2 minutes. Remove the cake from the oven and let it cool down. Wash the lemon balm, shake dry and pluck off the leaves.

10. 10

    Decorate the cake with it.

Nutrition Facts

KCAL
310 kcal

CARBS
49 g

FATS
9 g

PROTEINS
8 g