Gooseberry meringue cake

Name: Gooseberry meringue cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 125 g soft butter or margarine; 175 g Sugar; 1 package Vanillin sugar; 4 Eggs (size M); 200 g Flour; 1/2 package Baking Powder; 3 TABLESPOONS Milk; 100 g Icing sugar; 250 g green and red gooseberries; 125 ml apple juice; 7-10 Tbsp peel of 1/2 untreated lemon; 1 package Cake glaze (unsugared); 1 TABLESPOON flaked almonds; 200 g Whipped cream; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

125 g soft butter or margarine
175 g Sugar
1 package Vanillin sugar
4 Eggs (size M)
200 g Flour
1/2 package Baking Powder
3 TABLESPOONS Milk
100 g Icing sugar
250 g green and red gooseberries
125 ml apple juice
7-10 Tbsp peel of 1/2 untreated lemon
1 package Cake glaze (unsugared)
1 TABLESPOON flaked almonds
200 g Whipped cream
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Beat the fat, 100 g sugar and vanillin sugar until creamy. Separate 2 eggs. Stir in 2 eggs and 2 egg yolks one after the other. Mix flour and baking powder and stir in briefly together with the milk. Grease a springform pan (26 cm Ø). Add the dough and smooth it down.
2
Beat the egg white until stiff, gradually fold in the icing sugar. Spread the meringue mixture slightly wavy on the sponge mixture, leaving an approx. 1 cm wide rim all around. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Remove the cake, let it cool down a little and remove from the tin. Let it cool down on a cake rack. Clean, wash and drain the gooseberries. Briefly bring apple juice, 125 ml water, 75 g sugar, lemon peel and gooseberries to the boil in a saucepan. Let the gooseberries cool down in the juice. Drain the gooseberries in a sieve, collecting the juice. Spread the gooseberries over the meringue. Mix the cake glaze and juice, bring to the boil while stirring.
3
Clean, wash and drain the gooseberries. Briefly bring apple juice, 125 ml water, 75 g sugar, lemon peel and gooseberries to the boil in a saucepan. Let the gooseberries cool down in the juice. Drain the gooseberries in a sieve, collecting the juice. Spread the gooseberries over the meringue. Mix the cake glaze and juice, bring to the boil while stirring. Let the icing cool down for 1-2 minutes and spread over the gooseberries. Roast the almonds in a pan without fat until golden brown. Take out and let cool down. Whip the cream until stiff and spread it wavy over the gooseberries. Sprinkle almonds over it and dust with icing sugar
4
Let the icing cool down for 1-2 minutes and spread over the gooseberries. Roast the almonds in a pan without fat until golden brown. Take out and let cool down. Whip the cream until stiff and spread it wavy over the gooseberries. Sprinkle almonds over it and dust with icing sugar
5
Waiting time approx. 30 minutes