Gooseberry meringue cake

Name: Gooseberry meringue cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 18
Ingredients: 1 kg green, not too ripe gooseberries; 250 g soft butter or margarine; 500 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 9 Eggs (size M); 50 g Cornstarch; 325 g Flour; 1 package Baking Powder; 1 TABLESPOON Lemon juice; 2 TEASPOONS Icing sugar for sprinkling; 7-10 Tbsp Fat and flour

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 18

1 kg green, not too ripe gooseberries
250 g soft butter or margarine
500 g Sugar
2 packages Vanillin sugar
1 pinch Salt
9 Eggs (size M)
50 g Cornstarch
325 g Flour
1 package Baking Powder
1 TABLESPOON Lemon juice
2 TEASPOONS Icing sugar for sprinkling
7-10 Tbsp Fat and flour

Directions

1
Wash the gooseberries, drain well and clean. Cream fat, 200 g sugar, vanillin sugar and salt. Separate 5 eggs, chill the egg white. Add egg yolks to the fat-sugar cream and stir in.
2
Then, alternating with the starch, add the remaining 4 eggs one by one and stir well. Mix flour and baking powder, add and stir in briefly. Pour the dough onto a greased, floured fat pan and spread evenly.
3
Spread gooseberries on top, sprinkle with 50 g sugar. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 35 minutes. Beat the cooled egg white in a large bowl until stiff and finally add 250 g sugar and fold in lemon juice.
4
Put the meringue into a piping bag with a large star-shaped spout. Take the cake out of the oven and spray about 18 meringue curls evenly onto the cake. Turn the oven temperature up to 250 °C and bake the cake in 5-10 minutes.
5
(Or take the cake out of the oven only after about 40 minutes and slightly brown the meringue curls under the grill in about 3 minutes). Let the gooseberry cake cool down on the fat pan and cut it into pieces.
6
If necessary, dust with icing sugar and serve.