Gooseberry Mascarpone Slices

Name: Gooseberry Mascarpone Slices
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 200 g soft butter or margarine; 550 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 350 g Flour; 2 TEASPOONS Baking Powder; 600 g Gooseberries; 350 ml apple juice; 20 g Cornstarch; 6 sheets Gelatine; 1 kg Mascarpone; 600 g Whole milk yoghurt; 50 g Baisertuffs; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

200 g soft butter or margarine
550 g Sugar
2 packages Vanillin sugar
1 pinch Salt
4 Eggs (size M)
350 g Flour
2 TEASPOONS Baking Powder
600 g Gooseberries
350 ml apple juice
20 g Cornstarch
6 sheets Gelatine
1 kg Mascarpone
600 g Whole milk yoghurt
50 g Baisertuffs
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Line the fat pan of the oven (32 x 39 cm) with baking paper. Cream the fat, 250 g sugar, 1 packet of vanilla sugar and salt with the whisks of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in. Put the dough into the fat pan and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for 20-30 minutes (test with sticks!!!).
2
Let it cool down on a cake rack. Peel off baking paper, cut the base in half once. Place a baking frame or firm strips of aluminium foil around each base. Wash and clean the gooseberries. Boil up apple juice and 100 g sugar. Add gooseberries and simmer for 5 minutes. Remove berries with a skimmer. Stir starch with a little water until smooth. Bring the juice to the boil again, stir in the starch and let it simmer for about 1 minute while stirring. Mix in gooseberries again and let cool down. For the cream, soak gelatine in cold water. Mix mascarpone, yoghurt, 200 g sugar and 1 packet of vanilla sugar.
3
Remove berries with a skimmer. Stir starch with a little water until smooth. Bring the juice to the boil again, stir in the starch and let it simmer for about 1 minute while stirring. Mix in gooseberries again and let cool down. For the cream, soak gelatine in cold water. Mix mascarpone, yoghurt, 200 g sugar and 1 packet of vanilla sugar. Squeeze the gelatine and dissolve carefully. Stir a little cream into the gelatine, then stir everything into the rest of the cream. Spread the cream over the two cake bases and spread loosely. Spread the compote over it. Chill for about 2 hours. Crumble the meringue and sprinkle over the cake just before serving
4
Squeeze the gelatine and dissolve carefully. Stir a little cream into the gelatine, then stir everything into the rest of the cream. Spread the cream over the two cake bases and spread loosely. Spread the compote over it. Chill for about 2 hours. Crumble the meringue and sprinkle over the cake just before serving
5
4 hours waiting time