John Myers
Ingredients for 1 servings:
- 150 g wheat flour
- 25 g cornstarch
- 2 tsp, leveled baking powder
- 1 packet of vanilla sugar
- 100 g sugar
- 2 egg yolks
- 2 eggs
- 150 ml natural yogurt, low-fat
- 2 egg whites
- 40 g sugar
- 1 tbsp almonds, sliced, for sprinkling
- 400 g gooseberries or other fruit, for topping
- Fat for the mold
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
also suitable for other fruits
Wash the fruit and drain well. For the pastry, combine the flour with cornstarch and baking powder and sift into a mixing bowl. Add the sugar, vanilla sugar, egg yolks, eggs and yogurt. Beat these ingredients with a hand mixer on high for about 2 minutes until you have a smooth batter. Pour the batter into a greased springform pan and smooth it out. Arrange the fruit on top. Bake the pan on the middle rack of a preheated oven at 180°C for about 30 minutes. Let the cake cool slightly. For the meringue, beat the egg whites until stiff peaks form, so that a knife cut remains visible. Gradually add the sugar. Transfer the meringue mixture to a piping bag fitted with a star nozzle and pipe tufts onto the cake (you can also simply spread it on the pastry, but it won’t look as nice). Sprinkle the sliced almonds over the meringue. Return to the preheated oven and bake at 180°C for about 10 minutes. Serve the cake cold.
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