John Myers
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Heimi’s Gooseberry and Almond Cream
The perfect heimi’s gooseberry and almond cream recipe with a picture and simple step-by-step instructions.
filling
- 125 g Sugar
- 4 Egg yolk
- 150 g Flour
- 3 tbsp Milk
- 1 packet Vanilla sugar
- 2 tsp Baking powder
- 1 glass Gooseberries
- 1 packet Vanilla pudding
- 2 a cup Cream
- 2 packet Cream stiffener
Aside from that
- 4 Protein
- 200 g Sugar
- Flaked almonds
- Make the batter – line 2 molds with parchment paper, diameter 26 and distribute the dough evenly with a spoon,
- Beat the egg whites very stiff, add the sugar, stir in briefly, distribute the mixture on both doughs, distribute the almond flakes and bake at 170 degrees for about 30 minutes
- Drain the gooseberries and boil a pudding with the draining liquid, add the gooseberries to the still warm pudding. Spread on a base, chill for a while. Whip the cream with the cream stiffener until stiff on the cooled gooseberries.
- It recommends dividing the 2nd floor into pieces beforehand, as it will then look better when you cut into pieces.
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