Gooseberry meringue cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Melt butter in a pot. Remove from the heat and let it cool down a little. Fill the biscuits into a large freezer bag and crumble them finely with a rolling pin. Mix cookie crumbs and butter well

2. 2

   Grease a springform pan (20 cm Ø) with oil. Put crumbs into the form, press them firmly to a smooth bottom. Put the base in a cool place for about 30 minutes.

3. 3

   In the meantime wash and clean the gooseberries. Boil up white wine and 75 g sugar, add gooseberries and simmer for 2-3 minutes. Stir 10 g pudding powder and 1 tbsp. water until smooth and stir in. Let simmer for about 1 minute while stirring. Remove from the heat and let it cool down

4. 4

   Separate eggs. Mix cream cheese, egg yolks, 75 g sugar and the remaining pudding powder. Mix in cooled gooseberry compote. Pour the mixture onto the biscuit base and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 40 minutes

5. 5

   Beat the egg whites until stiff, then add 150 g sugar and continue beating for 8-10 minutes. Pour the beaten egg whites into a piping bag with a large star-shaped spout. Remove the cake from the oven and spray large tuffs on top. Bake the cake at the same temperature on the bottom rack for about 15 minutes. Place the cake on the upper rack about 5 minutes before the end of the baking time. Remove the cake from the oven and let it cool down on a cake rack

6. 6

   waiting time approx. 2 hours

Nutrition Facts

KCAL
350 kcal

CARBS
39 g

FATS
19 g

PROTEINS
5 g