Gooseberry cake with meringue topping

Ingredients for 1 servings:

• 4 egg yolks, of which the yolk
• 100 g sugar
• some sweetener
• 200 g flour
• ½ pack of baking powder
• some milk
• 1 jar gooseberries
• Fat and flour for the mold
• 4 egg whites
• 80 g sugar
• some juice (gooseberry juice)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

WW suitable

Preheat the oven to 170°C (top/bottom heat). Grease a 26cm springform pan and flour. Drain the gooseberries into a sieve, reserving the juice. For the batter, combine the egg yolks, 100g of sugar, and sweetener. Combine the flour and baking powder, sift them on top, and stir in. Stir in enough milk to make a batter that falls heavily from a spoon. Pour the batter into the springform pan. Spread the gooseberries over the batter. Bake for approximately 25-30 minutes until golden brown. For the meringue topping, beat the egg whites until stiff peaks form. Fold in the sugar and a few tablespoons of gooseberry juice. Spread the meringue over the cake and bake for another 10 minutes. Makes 12 slices. Tip: This also works with other fruits such as currants, cherries, etc. Chefkoch.de recipe editor’s note: Since neither baking time nor temperature were originally specified, the recipe was revised in July 2023. The recipe title was changed from “Gooseberry cake with topping WW style” as shown here with the subtitle “WW-suitable”.