John Myers
Ingredients for 1 servings:
- 100 g butter
- 250 g sugar
- 4 m.-sized eggs
- ½ tsp baking powder
- 125 g flour
- 150 g almonds
- 500 ml cream
- 2 packets of vanilla sugar
- 2 packs of cream stiffener
- 1 jar gooseberries
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Beat the butter for about 5 minutes until creamy, add 125g of sugar and beat for another 5 minutes. Separate the eggs, add the egg yolks one at a time and mix in. Mix the flour with the baking powder, sift it over the top and fold it in. Beat the egg whites with 125g of sugar until stiff peaks form. Pour half of the batter into a springform pan lined with parchment paper, brush with half of the beaten egg whites and sprinkle with 75g sliced almonds. Repeat with the second layer. Bake the layers at 180°C for about 15 minutes. Remove from the oven, remove the baking paper and let the layers cool. Whip the cream with the vanilla sugar and cream stabilizer until stiff peaks form. Spread half of the cream on one layer, scatter 1 jar of well-drained gooseberries on top and spread the remaining cream over it. Place the second layer on top.
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