Gooseberry meringue cake

Name: Gooseberry meringue cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 5 Eggs (size M); 300 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 150 g Flour; 2 TEASPOONS Baking Powder; 100 g flaked almonds; 400 g ripe gooseberries; 1 package glaze; 400 g Whipped cream; 1 package Cream stabiliser; Grease and baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

5 Eggs (size M)
300 g Sugar
1 package Vanillin sugar
1 pinch Salt
150 g Flour
2 TEASPOONS Baking Powder
100 g flaked almonds
400 g ripe gooseberries
1 package glaze
400 g Whipped cream
1 package Cream stabiliser
Grease and baking paper

Directions

1
Separate 4 eggs. Beat the egg whites with the whisks of the hand mixer until stiff, adding 200 g sugar. Cream egg yolks, 1 egg, 100 g sugar, vanillin sugar and salt. Stir in flour and baking powder.
2
Grease 2 springform pans (26 cm Ø each), line the bottom with baking paper. Spread the dough on the forms and smooth it down. Fold 50 g almonds into the beaten egg white, spread about half of the beaten egg white on each dough and sprinkle with the remaining almonds.
3
Bake one after the other in a preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 25 minutes. Remove and let cool on a cake rack.
4
Clean, wash and drain the gooseberries. Mix the cake glaze with 200 ml cold water in a small pot. Bring to the boil while stirring occasionally. Add gooseberries and simmer for about 5 minutes at medium heat while stirring.
5
Remove from heat and let it cool down.
6
Whip the cream until stiff, allowing the cream firmer to trickle in. Carefully remove the base from the mould. Place one cake base on a cake plate. Spread gooseberries on top. Spread the cream on the gooseberries and place a second cake layer on top.