Gooseberry meringue cake

Ingredients

Directions

1. 1

   Separate eggs. Cream butter and 100 g sugar. Stir in the egg yolks one by one. Mix flour and baking powder. Alternately stir in the milk. Spread into a greased springform pan (24 cm Ø). Beat the egg white and 1 pinch of salt until stiff.

2. 2

   Sprinkle 200 g sugar. Continue beating until the sugar has dissolved. Spread the meringue mixture on the sponge mixture, leaving 2-3 cm free. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes, let cool down. In the meantime wash and clean the gooseberries. Steam gooseberries and 50 g sugar while stirring for about 5 minutes, let cool. Soak gelatine in cold water. Cut the sponge mixture 1 time. Cover the bottom base with a springform pan rim. Mix mascarpone, yoghurt and 75 g sugar until the sugar is dissolved. Squeeze the gelatine, dissolve lukewarm. Stir 2 tablespoons of cream into the gelatine. Stir mixed gelatine into the rest of the cream.

3. 3

   Soak gelatine in cold water. Cut the sponge mixture 1 time. Cover the bottom base with a springform pan rim. Mix mascarpone, yoghurt and 75 g sugar until the sugar is dissolved. Squeeze the gelatine, dissolve lukewarm. Stir 2 tablespoons of cream into the gelatine. Stir mixed gelatine into the rest of the cream. Fold in gooseberries. Spread on the floor. Put the meringue lid on top. Chill for about 1 hour. Dust with icing sugar. Serve sprinkled with raw or slightly steamed gooseberries

4. 4

   Fold in gooseberries. Spread on the floor. Put the meringue lid on top. Chill for about 1 hour. Dust with icing sugar. Serve sprinkled with raw or slightly steamed gooseberries

5. 5

   Waiting time approx. 1 hour