Gooseberry meringue cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs for the floor. Cream butter and 100 g sugar with the whisk of the hand mixer. Stir in the egg yolks one by one. Mix flour and baking powder and stir in alternately with the milk. Spread the dough into a greased springform pan (26 cm Ø). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes.

2. 2

   In the meantime beat egg white and salt until stiff. Sprinkle 150 g sugar. Beat until the sugar is completely dissolved. Pour into a piping bag with a large star-shaped spout. Remove the base from the oven. Turn up the oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3). Spray the egg white mixture onto the base in a spiral from the middle of the base, increasing in size towards the edge. Put back into the oven and bake for another 10-12 minutes. Remove, place on a grid, remove from the edge of the springform pan and allow to cool in the pan. Pour gooseberries into a sieve, drain well and collect the juice. Remove the base from the mould. Cut off a thin lid horizontally.

3. 3

   Spray the egg white mixture onto the base in a spiral from the middle of the base, increasing in size towards the edge. Put back into the oven and bake for another 10-12 minutes. Remove, place on a grid, remove from the edge of the springform pan and allow to cool in the pan. Pour gooseberries into a sieve, drain well and collect the juice. Remove the base from the mould. Cut off a thin lid horizontally. Stir pudding powder, 5-6 tablespoons gooseberry juice and 2 tablespoons sugar until smooth. Boil up the rest of the juice, stir in the pudding powder, bring to the boil while stirring and simmer for about 1 minute. Fold in gooseberries, spread evenly on the cake base and let cool. Whip the cream until stiff, adding vanillin sugar and cream firming agent. Spread evenly on the cooled gooseberries. Place the lid on top and dust with icing sugar

4. 4

   Stir pudding powder, 5-6 tablespoons gooseberry juice and 2 tablespoons sugar until smooth. Boil up the rest of the juice, stir in the pudding powder, bring to the boil while stirring and simmer for about 1 minute. Fold in gooseberries, spread evenly on the cake base and let cool. Whip the cream until stiff, adding vanillin sugar and cream firming agent. Spread evenly on the cooled gooseberries. Place the lid on top and dust with icing sugar

5. 5

   3 1/2 hours waiting time

Nutrition Facts

KCAL
400 kcal

CARBS
49 g

FATS
20 g

PROTEINS
4 g