John Myers
Ingredients for 1 servings:
- 300 g flour
- 1 packet of baking powder
- 150 g low-fat curd cheese
- 1 egg(s)
- 6 tbsp milk
- 6 tbsp oil
- 1 pinch of salt
- 1 packet of vanilla sugar
- 75 g sugar
- 1 kg gooseberries, preferably red and yellow mixed
- 1 pack of almond flakes
- 4 m.-sized eggs
- 200 g sour cream
- 1 pack of pudding powder, vanilla
- 100 g sugar
- 3 egg whites
- 1 pinch of salt
- 125 g sugar
- 1 tsp cinnamon
- 2 tbsp sugar, brown
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Moist sheet cake
Knead the flour, baking powder, quark, egg, milk, oil, salt, sugar, and vanilla sugar into a smooth dough and roll it out on a greased oven tray. Sprinkle the base with sliced almonds (or use breadcrumbs instead if you don’t like them) and place the trimmed, well-washed fresh gooseberries on top. Mix the eggs with sour cream, custard powder, and sugar and pour the glaze over the berries. Bake in a preheated oven at 175°C (fan oven) for about 25 minutes. Meanwhile, beat the egg whites with a pinch of salt until stiff peaks form, then slowly add the sugar. Finally, fill a piping bag with the beaten egg whites. Mix the cinnamon with the brown sugar. Remove the cake from the oven briefly, pipe on the meringue, sprinkle with the sugar-cinnamon mixture, and bake for another 10 minutes.
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