Snow mousse cake with gooseberries

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Beat the fat, 125 g sugar and vanillin sugar until creamy. Separate the eggs and stir in the egg yolks one after the other. Mix flour and baking powder and stir in briefly together with the milk. Grease a springform pan (26 cm Ø) and spread half of the dough. Beat the egg white until stiff, gradually fold in 200 g sugar. Spread half of the meringue mixture, slightly wavy, on the filled sponge mixture. Leave a 2-3 cm wide rim all around. Sprinkle with half of the hazelnut leaves

2. 2

   Bake in the preheated oven, 2nd rail from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes. Chill the rest of the meringue. Remove the finished base from the mould. Wash the mould and bake a second base from the remaining dough, meringue and nut flakes. Let it cool down

3. 3

   For the compote, wash and clean the gooseberries. Boil up apple juice with 3 tbsp. sugar, add gooseberries and simmer for about 2 minutes. Stir starch with a little water until smooth. Stir into the boiling liquid and let it simmer for about 1 minute while stirring. Let it cool down

4. 4

   For the cream, soak gelatine in cold water. Whip the cream until stiff. Mix quark, 60 g sugar and vanilla powder. Squeeze the gelatine, dissolve carefully. Stir 2-3 tbsp. quark mixture into the gelatine, then stir everything into the remaining quark mixture. Fold in the cream. Pour the quark cream onto a meringue base and spread loosely. Stir the compote once more and spread on the cream. Place the second base on top. Chill the cake for about 2 hours. Dust with icing sugar

5. 5

   waiting time approx. 3 1/2 hours

Nutrition Facts

KCAL
350 kcal

CARBS
40 g

FATS
17 g

PROTEINS
8 g