Gooseberry meringue cake

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
3 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 200 g Butter or margarine
  • 375 g Sugar
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 3 Eggs (size M)
  • 150 g Flour
  • 150 g crushed almonds
  • 2 heaped Tsp baking powder
  • 100 g Whipped cream
  • 40 g flaked almonds
  • 500 g Gooseberries
  • 400 ml apple juice
  • 1 package Pudding powder "Vanilla Flavor"
  • 2 Protein
  • 7-10 Tbsp Lemon balm
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Cream fat, 150 g sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, almonds and baking powder and stir in portions alternately with the cream. Grease a springform pan (26 cm Ø) and sprinkle with flaked almonds. Dust with flour. Fill in the dough and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 30-35 minutes.

  2. 2

    Let it cool down on a cake rack and take it out of the tin. Hollow out the dough in the middle to about halfway. Leave an approx. 2.5 cm wide rim all around. Use dough remains for other purposes. Clean and wash the gooseberries. Put apple juice, except 4 tablespoons, 75 g sugar and gooseberries in a pot and bring to the boil. Simmer at low heat for 3-5 minutes. Make sure that the gooseberries are soft, but not yet crumbled. Drain on a sieve. Collect the juice and measure 400 ml. Mix the pudding powder and the remaining tablespoons of apple juice. Bring the juice to the boil again, remove from heat and stir in the pudding powder. Bring to the boil again while stirring and fold in the gooseberries.

  3. 3

    Simmer at low heat for 3-5 minutes. Make sure that the gooseberries are soft, but not yet crumbled. Drain on a sieve. Collect the juice and measure 400 ml. Mix the pudding powder and the remaining tablespoons of apple juice. Bring the juice to the boil again, remove from heat and stir in the pudding powder. Bring to the boil again while stirring and fold in the gooseberries. Spread them in the middle of the sponge mixture and let them set in the fridge for about 1 hour. Beat the egg white until stiff. Let the remaining sugar trickle in. Fill the beaten egg whites into a piping bag with a star-shaped spout and spray onto the edge of the cake, close to meringue tuffs. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 20 minutes. Serve decorated with lemon balm as desired

  4. 4

    Spread them in the middle of the sponge mixture and let them set in the fridge for about 1 hour. Beat the egg white until stiff. Let the remaining sugar trickle in. Fill the beaten egg whites into a piping bag with a star-shaped spout and spray onto the edge of the cake, close to meringue tuffs. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 20 minutes. Serve decorated with lemon balm as desired

Nutrition Facts

KCAL
360 kcal
CARBS
38 g
FATS
20 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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