John Myers
Ingredients for 1 servings:
- 100 g butter
- 200 g flour
- 80 g sugar
- 1 egg(s)
- ¼ pkt. vanilla sugar
- 2 egg whites
- 5 egg yolks
- 2 tbsp water, hot
- 150 g flour
- 150 g sugar
- 1 packet of vanilla sugar
- ½ pack of baking powder
- 2 jars of gooseberries
- 6 egg whites
- 200 g sugar
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 45 minutes
For a cake tin about 25 x 25 cm and 5 cm high
Drain the gooseberries. Mix all the shortcrust pastry ingredients together using a mixer fitted with a dough hook until a dough forms and chill for one hour. During this time, prepare the sponge cake base. Beat two egg whites with two tablespoons of hot water, 150g sugar, and the vanilla sugar until frothy. Then fold in five egg yolks, 150g flour, and the baking powder. Once the shortcrust pastry has rested, pour it onto the well-greased base of a springform pan. Spread the sponge cake batter on top. Now prepare the topping. For the meringue layer, beat the egg whites until stiff peaks form and add the sugar, stirring continuously. Continue beating the egg whites for as long as possible, until they become increasingly glossy and creamy. Divide the meringue mixture in half, add the gooseberries to one half, mix gently, and spread over the pastry. Spread the remaining egg whites on top as the top layer. Bake in an oven preheated to 180°C on the lowest rack for 50-60 minutes. Tip: After the baking time is up, you can turn off the oven but leave it closed to allow the meringue to dry a little. This is only possible if the meringue isn’t already too dark.
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