John Myers
Ingredients for 1 servings:
- 100 g butter
- 250 g sugar
- 4 egg yolks
- 150 g flour
- 2 tsp baking powder
- 100 g almonds, sliced
- 4 egg whites
- 2 jars of gooseberries (320 ml each)
- 2 cups whipped cream
- Cream stiffener
- Pudding powder (vanilla)
- Sugar
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes
Make a stiff batter from butter, 100g sugar, egg yolks, flour, and baking powder. Spread thinly onto two springform pans (without rims) lined with baking paper or well-greased. Beat egg whites with 150g sugar until stiff, spread evenly on both pans, and sprinkle with sliced almonds. Bake at 175°C for about 20 minutes per pan (or both in a fan-assisted oven). Remove from the pans immediately. Thicken the gooseberry liquid with vanilla powder (0.5 sachets to 250ml liquid). Fold in the gooseberries. Spread both mixtures together on the less attractive layers. Allow to cool. Whip cream (with sugar to taste and cream stabilizer) and spread on top. Place the second layer on top. Bake the layer on the same day the cake is to be served. It is best to cut it open with an electric knife.
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