Gooseberry cake with meringue

Name: Gooseberry cake with meringue
Cook time: 1 h
Total time: 1 h
Yield: 25
Ingredients: 400 g red and green gooseberries; 250 g soft butter or margarine; 425 g Sugar; 1 package Vanillin sugar; 1 package Orange-Back; 4 Eggs (size M); 325 g Flour; 50 g Cornstarch; 2 TEASPOONS Baking Powder; 80 ml Milk; 4 Protein (size M); 1 pinch Salt; 7-10 Tbsp Grease

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 25

400 g red and green gooseberries
250 g soft butter or margarine
425 g Sugar
1 package Vanillin sugar
1 package Orange-Back
4 Eggs (size M)
325 g Flour
50 g Cornstarch
2 TEASPOONS Baking Powder
80 ml Milk
4 Protein (size M)
1 pinch Salt
7-10 Tbsp Grease

Directions

1
Wash, clean and drain the gooseberries. Cream fat, 250 g sugar, vanillin sugar and orange baking. Stir in the eggs one after the other. Mix flour, cornstarch and baking powder. Alternately stir in with the milk. Put the dough on a greased baking tray and smooth it down. Spread gooseberries on top.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Beat egg white with salt until stiff. Add 175 g sugar little by little. Pour into a piping bag with star-shaped spout. Spray the beaten egg white over the cake in a grid pattern. Bake in the oven for another 8-10 minutes, let cool off. Whipped cream tastes good with it
3
waiting time approx. 1 1/2 hours