Gooseberry meringue cake

AUTHOR
Valentine Lee
DIFFICULTY
easy
RATING
3 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 4 Eggs (size M)
  • 100 g soft butter
  • 425 g Sugar
  • 150 g Flour
  • 2 TEASPOONS Baking Powder
  • 6 TABLESPOONS Milk
  • 1 pinch Salt
  • 50 g Coconut flake
  • 400 g green and red gooseberries
  • 2 TABLESPOONS Coconut chips
  • 4 sheets Gelatine
  • 250 g Mascarpone
  • 250 g low-fat yoghurt
  • 3 TABLESPOONS Coconut liqueur
  • 200 g Whipped cream
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Grease

Directions

  1. 1

    Separate eggs. Cream butter and 100 g sugar. Stir in the egg yolks one by one. Mix flour and baking powder and stir in alternately with the milk. Spread into a greased springform pan (26 cm Ø). Beat the egg white and 1 pinch of salt until stiff. Sprinkle 200 g sugar.

  2. 2

    Continue beating until the sugar has dissolved and you can make tips. Fold the grated coconut into the mixture and spread on the sponge mixture, leaving 1-2 cm free at the edges. Bake in the preheated oven on the lower shelf (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. In the meantime wash and clean the gooseberries. Put some gooseberries aside for decorating. Steam remaining gooseberries and 50 g sugar for about 5 minutes, then drain on kitchen paper and let cool off. Take the cake out of the oven and let it cool down. Lightly roast the coconut chips in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2), remove from the oven and allow to cool. Soak gelatine in cold water. Cut the sponge base in half horizontally. Cover the bottom base with a cake ring. Mix mascarpone, yoghurt, coconut liqueur and 75 g sugar. Squeeze the gelatine and dissolve. Stir 3 tablespoons of cream into the gelatine.

  3. 3

    Lightly roast the coconut chips in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2), remove from the oven and allow to cool. Soak gelatine in cold water. Cut the sponge base in half horizontally. Cover the bottom base with a cake ring. Mix mascarpone, yoghurt, coconut liqueur and 75 g sugar. Squeeze the gelatine and dissolve. Stir 3 tablespoons of cream into the gelatine. Stir the mixed gelatine into the rest of the cream and chill until the cream starts to gel. Whip the cream until stiff and fold in. Fold in gooseberries. Spread the cream on the base. Place the meringue lid on top. Chill for about 2 hours (small droplets may form on the meringue). Sprinkle with raw or slightly steamed gooseberries and decorate with coconut chips

  4. 4

    Stir the mixed gelatine into the rest of the cream and chill until the cream starts to gel. Whip the cream until stiff and fold in. Fold in gooseberries. Spread the cream on the base. Place the meringue lid on top. Chill for about 2 hours (small droplets may form on the meringue). Sprinkle with raw or slightly steamed gooseberries and decorate with coconut chips

  5. 5

    waiting time approx. 2 hours

Nutrition Facts

KCAL
480 kcal
CARBS
50 g
FATS
27 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriesCake

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