Gooseberry Macaroon Cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Clean and wash the gooseberries and let them drip off on kitchen paper. Halve the lemon, squeeze the juice. Mix quark, mascarpone, 200 g sugar, lemon juice, except for 1 teaspoon, and vanillin sugar until smooth. Stir in the eggs one by one, then stir in the pudding powder at the end. Drizzle some oil on the oven pan (32 x 39 cm), place baking paper on top and press down.

2. 2

   Pour the mixture on top and smooth it down. Put some gooseberries aside for decoration. Dust the remaining gooseberries with Juice Stop, mix and spread on the quark mixture. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower rack for 50-60 minutes. Coarsely grate the marzipan. Beat the egg white and 1 teaspoon of lemon juice until stiff. Add 150 g sugar and almonds and stir in. Add marzipan and stir in with the whisk of the hand mixer. Pour the macaroon mixture into a piping bag with a star-shaped spout and squirt it onto the cake in small tuffs about 10 minutes before the end of the baking time. Let the finished cake cool down for about 15 minutes with the oven door open.

3. 3

   Beat the egg white and 1 teaspoon of lemon juice until stiff. Add 150 g sugar and almonds and stir in. Add marzipan and stir in with the whisk of the hand mixer. Pour the macaroon mixture into a piping bag with a star-shaped spout and squirt it onto the cake in small tuffs about 10 minutes before the end of the baking time. Let the finished cake cool down for about 15 minutes with the oven door open. Take out and let it cool down. Cut the cake into pieces and decorate with the remaining gooseberries and mint

4. 4

   waiting time 45 minutes

Nutrition Facts

KCAL
310 kcal

CARBS
25 g

FATS
17 g

PROTEINS
14 g