gooseberry pie with meringue topping

Ingredients

Directions

1. 1

   Cream fat, 80 g sugar and vanilla sugar with the whisk of the hand mixer. Separate the eggs. Stir in egg yolks one after the other. Mix flour and baking powder, sieve onto the fat cream and stir in. Grease a springform pan (26 cm Ø) and spread the batter into it. Beat the egg white until stiff, gradually fold in 125 g sugar.

2. 2

   Spread meringue mixture on the sponge mixture. Leave a 2-3 cm wide rim all around. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes. Wash and clean the gooseberries. Bring 300 ml water and 50 g sugar to the boil, add gooseberries and cook for 5 minutes. Remove gooseberries with a skimmer. Let berries and sugar water cool down. Let the cake base cool down, remove from the mould, let it cool down and cut through. Whip the cream until stiff, adding cream firmer and 4 tablespoons of sugar. Spread half of the cream cream on the bottom cake base. Place cooled gooseberries on top. Measure out 250 ml of cold sugar water, stir in cake glaze powder, bring to the boil and simmer for 2 minutes.

3. 3

   Let the cake base cool down, remove from the mould, let it cool down and cut through. Whip the cream until stiff, adding cream firmer and 4 tablespoons of sugar. Spread half of the cream cream on the bottom cake base. Place cooled gooseberries on top. Measure out 250 ml of cold sugar water, stir in cake glaze powder, bring to the boil and simmer for 2 minutes. Spread the cake glaze on the berries, let it cool down. Add the rest of the cream, smooth it down and place the top half of the cake base on top. Dust with icing sugar