Gooseberry meringue slices

Name: Gooseberry meringue slices
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 7-10 Tbsp fat & flour; 1,25 kg (à 720 ml) fresh or 2 glasses of gooseberries; 9 Eggs (Gr. M); 250 g soft butter/margarine; 200 g + 300 g sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 200 g Flour; 150 g Cornstarch; 1 package Baking Powder; 1 TEASPOON Lemon juice; 7-10 Tbsp Icing sugar

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

7-10 Tbsp fat & flour
1,25 kg (à 720 ml) fresh or 2 glasses of gooseberries
9 Eggs (Gr. M)
250 g soft butter/margarine
200 g + 300 g sugar
1 package Vanillin sugar
7-10 Tbsp Salt
200 g Flour
150 g Cornstarch
1 package Baking Powder
1 TEASPOON Lemon juice
7-10 Tbsp Icing sugar

Directions

1
Grease a fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep) and dust with flour. Wash and clean the gooseberries.
2
Separate 6 eggs, chill the egg white. Cream fat, 200 g sugar, vanillin sugar and 1 pinch of salt with the whisk of the hand mixer. Stir in 3 eggs and 6 egg yolks one after the other. Mix flour, starch and baking powder and stir in portions briefly.
3
Spread on the fat pan. Spread gooseberries on top. Bake in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for approx. 30 minutes.
4
Beat 6 egg whites and lemon juice until stiff. While continuing to beat, add 300 g sugar and continue beating until the sugar is completely dissolved and the mixture is shiny.
5
Take the cake out of the oven, spread the meringue, leaving about 1 cm of edge all around. Bake the cake at the same temperature for about 15 minutes. Let them cool down. Dust with icing sugar before serving.