Gooseberry-macaroon cake from the tin

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Sort the gooseberries, wash them, dab them dry, put some nice ones aside for decoration. Clean the gooseberries. Cut the vanilla pods open lengthwise, scrape out the pulp. Mix the pulp, fat, 250 g sugar, vanilla sugar and salt with the whisk of the hand mixer until creamy. Separate 2 eggs.

2. 2

   Put the egg whites in a cool place. Stir egg yolks and 5 eggs one after the other into the fat mass. Mix flour, starch and baking powder and stir in with the milk. Grease the fat pan of the oven (32 x 39 cm) and spread the dough on top. Spread gooseberries on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Coarsely grate the marzipan. Beat egg white and 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.

3. 3

   Coarsely grate the marzipan. Beat egg white and 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 spray it onto the cake in a grid pattern approx. 10 minutes before the end of the baking time. Cover the cake towards the end with aluminium foil if necessary. Take out the cake, let it cool down, cut it into pieces, decorate with mint and halved gooseberries

4. 4

   Waiting time 1 hour

Nutrition Facts

KCAL
370 kcal

CARBS
38 g

FATS
21 g

PROTEINS
6 g