John Myers
Ingredients for 1 servings:
- 100 g butter or margarine
- 100 g sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- 4 egg yolks
- 125 g flour
- ½ tsp, leveled baking powder
- 4 egg whites
- 200 g sugar
- 100 g almonds, sliced
- 375 g gooseberries from the jar, well drained
- 250 ml juice (gooseberry juice) from the jar
- 1 pack of cake glaze, clear
- 1 tbsp sugar
- 2 cups of cream
- 2 packs of cream stiffener
- 2 tsp sugar
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Cream the butter or margarine, sugar, and egg yolks until fluffy, then add the flour mixed with the baking powder and salt. Pour the batter into two 26 cm springform pans lined with baking paper. Beat the egg whites for the topping until stiff, then gradually beat in the sugar. Spread the topping between the two layers and scatter the sliced almonds on top. Bake the layers at 175°C (fan oven) (approx. 20 mins). Let cool slightly, then remove from the springform pan. Let cool. For the filling, prepare the glaze with the juice (adjust with water if necessary), stir in the gooseberries, let cool slightly, and spread on one layer of cake. Whip the cream with cream stiffener. Before the cream is completely stiff, sprinkle in the sugar while stirring, and beat until stiff. When the gooseberry mixture on one layer has cooled, spread it with the cream. Cut the other layer into 14-16 pieces and place on top of the cream.
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