Gooseberry cream meringue cake

Ingredients for 1 servings:

• 150 g flour
• 75 g sugar
• 1 egg yolk
• 100 g fat
• ½ tsp baking powder
• 50 g butter
• 50 g sugar
• 2 egg yolks
• 50 g flour
• ½ tsp baking powder
• 1 bag of vanilla sugar
• 2 egg whites, beaten
• 100 g sugar
• Almond(s), sliced
• 2 jars of gooseberries
• 1 bag(s) pudding powder, vanilla
• 2 tbsp sugar
• 250 ml cream

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

(26-piece mold)

Prepare a shortcrust pastry base from the ingredients: Bake at 160°C fan-assisted oven (180°C top and bottom heat) until the base is browned. This takes about 15 minutes. Place the finished shortcrust pastry on a cake plate with a doily. Prepare the sponge mixture and meringue from the ingredients: Spread the dough on the baking sheet and spread the meringue mixture made from 2 beaten egg whites and 100g sugar over it. Sprinkle the sliced ​​almonds on top. Bake at 180°C fan-assisted oven (or 200°C top and bottom heat) for about 20 minutes. Important: Cut the lid into 12 equal pieces while it’s still hot. Prepare the filling: This is enough for two jars of gooseberries. Measure out 3/8 liter of the liquid. Mix one packet of vanilla pudding with the sugar in 3-4 tablespoons of cold gooseberry juice. Bring the remaining juice to a boil, remove the pan from the heat, and stir in the vanilla pudding. Bring back to a boil. Add the gooseberries to the mixture and mix. Let cool. Everything up to this point can be prepared the day before. Whip the cream until stiff. Place the ring of the springform pan around the shortcrust pastry, spread the gooseberry mixture on top, spread the cream on top, and arrange the 12 lid pieces on top. If you don’t like gooseberries, you can use the same recipe with raspberries from the garden.