Gooseberry meringue cake

Ingredients

Directions

1. 1

   Grease a springform pan (26 cm Ø). Separate the eggs. Cream 100 g butter, 100 g sugar, 1 vanilla sugar and 1 pinch of salt. Stir in the egg yolks one by one. Mix flour and baking powder and stir in briefly, alternating with the milk. Brush into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 20 minutes

2. 2

   Beat the egg white and 1 pinch of salt until stiff. Add 150 g sugar and continue beating until it is completely dissolved. Pour meringue into a piping bag with a large star-shaped spout

3. 3

   Remove the cake base from the oven. Turn up the oven: Electric range: 200 °C/recirculating air: 175 °C/gas: stage 3. Spray meringue in curls onto the cake base and bake for 10-12 minutes. Remove from the edge of the mould and allow to cool in the mould

4. 4

   Cut the cake base in half horizontally. Drain the gooseberries and collect the juice. Mix pudding powder and 6 tbsp. juice. Boil up the rest of the juice. Stir in pudding powder, bring to the boil and simmer for about 1 minute. Fold in the gooseberries. Spread on the lower base, cool down

5. 5

   Whip the cream until stiff, while pouring in 1 vanilla sugar and cream firming agent. Spread on the gooseberries. Place the 2nd base on top. Dust with icing sugar