Gooseberry Meringue Slices

Name: Gooseberry Meringue Slices
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 500 g green and red gooseberries; 250 g soft lactose-free butter or margarine; 350 g Sugar; 7-10 Tbsp pulp of 1/2 vanilla pod; 1 pinch Salt; 6 Eggs (size M); 375 g Flour; 1 package Baking Powder; 100 ml lactose-free milk; 1 TEASPOON Lemon juice; 7-10 Tbsp Fat and flour

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

500 g green and red gooseberries
250 g soft lactose-free butter or margarine
350 g Sugar
7-10 Tbsp pulp of 1/2 vanilla pod
1 pinch Salt
6 Eggs (size M)
375 g Flour
1 package Baking Powder
100 ml lactose-free milk
1 TEASPOON Lemon juice
7-10 Tbsp Fat and flour

Directions

1
Wash the gooseberries, drain well and clean. Cream fat, 200 g sugar, vanilla pulp and salt. Separate 3 eggs and chill the egg white. Stir the egg yolks and 3 eggs individually into the fat-sugar mixture. Mix flour and baking powder and stir in alternately with the milk. Pour the dough onto a greased, floured fat pan of the oven (32 x 39 cm) and spread evenly. Spread gooseberries on top.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Beat the egg white and lemon juice until stiff, adding 150 g sugar. Put the meringue mixture into a piping bag with a small star-shaped spout. Take the cake out of the oven and spray meringue strips diagonally onto the cake evenly. Bake the cake at the same temperature for 15-20 minutes. Let the cake cool down and cut into pieces with a damp knife
3
Waiting time approx. 1 hour