Gooseberry Cake with Almond Meringue Topping

5 from 9 votes
Prep Time 30 minutes
Cook Time 20 minutes
Rest Time 1 hour
Total Time 1 hour 50 minutes
Course Dinner
Cuisine European
Servings 12 people
Calories 359 kcal


Floor and ceiling

  • 100 g Margarine or butter
  • 100 g Sugar
  • 200 g Flour
  • 4 Egg yolk
  • 1 Vanilla sugar
  • 1 tsp Baking powder
  • 1 pinch Salt


  • 4 Egg Whites
  • 1 pinch Salt
  • 200 g Sugar
  • 100 g Almond leaves


  • 500 ml Whipped cream
  • 2 Vanilla sugar
  • 7 sheet Gelatin white
  • 680 g Gooseberries in a glass, drained weight 390 g
  • 1 tbsp Sugar
  • 1 White cake frosting
  • 0,25 tsp Cream stiffener


  • Sifted powdered sugar


Floor, ceiling and meringue

  • Prepare a shortcrust pastry from the ingredients for the base and ceiling, shape it into a ball, wrap it in foil and put it in the refrigerator for an hour.
  • After the rest time, roll out half of the dough on two greased springform pans with a diameter of 26 cm and prick a few times with a fork.
  • Beat the egg white with the pinch of salt until stiff and then slowly pour in the sugar while the mixer is running. Distribute the whipped cream mass evenly on both bases and sprinkle with the sliced ​​almonds. Bake each base at 180 ° C (top and bottom heat, preheated) for 20 minutes and immediately remove the edges from the form with a knife and remove the springform pan, but let it cool on the bottom of the springform pan and only then loosen it.


  • Soak the gelatine leaves in a small bowl with cold water according to the instructions.
  • Drain the gooseberries in a colander, collect the juice. Put 8 tablespoons of the juice in a small saucepan, fill up the remaining juice to 250 ml with a little water if necessary, stir in 1 tablespoon of sugar and use it to prepare a cake topping according to the instructions. Fold the gooseberries into the pouring mixture and allow to cool.
  • Squeeze out the soaked gelatine sheets, add to the 8 tablespoons of gooseberry juice in the saucepan and let dissolve over a mild heat while stirring. Let cool down a bit, wait for the gelling process to begin.
  • Beat 7,400 ml of the cold cream with the vanilla sugar until stiff. Mix in the gelatin juice well.
  • Place a base on a cake plate, put a cake ring around it. First fill in the gooseberry mass and then the whipped cream gelatin mass. Cover with foil and put in the refrigerator for a few hours or overnight.
  • Cut the second base into 12 or 16 pieces shortly before serving the cake and place on the cream mixture, until then store openly at room temperature.
  • Loosen the cake ring with a knife. Whip the remaining 100 ml of whipped cream with the cream stiffener and spread it on the edges of the cake. Dust the finished cake with a little powdered sugar.


Serving: 100gCalories: 359kcalCarbohydrates: 40.7gProtein: 9.5gFat: 17.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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