John Myers
Ingredients for 1 servings:
- 150 g flour
- ½ tsp baking powder
- 100 g sugar
- 1 packet of vanilla sugar
- 5 eggs, separated
- 100 g margarine or butter
- 1 pinch of salt
- 200 g sugar
- 100 g almond(s), flakes
- 1 jar gooseberries
- 2 packs of cream stiffener
- 500 ml cream
- possibly lemon juice
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
Using a dough hook, knead all the dough ingredients (flour, baking powder, 100g sugar, vanilla sugar, 5 egg yolks, margarine, and a pinch of salt) and divide between two 26cm springform pans lined with baking paper. Beat the 5 egg whites until stiff, gradually adding the 200g sugar. If the egg whites aren’t as stiff as they should be, add a few drops of lemon juice. Divide the mixture and spread half on each shortcrust pastry sheet. Sprinkle with flaked almonds and bake in the oven at 160-170°C (225-230°F) for about 30 minutes (the meringue should take on a golden brown color). Remove from the pans and let cool. Drain the gooseberries. Whip the cream with the cream stiffener, then fold in the gooseberries and spread on one layer. Cut the second layer into 12 pieces and place on top of the filling, then chill. Instead of gooseberries, you can also use sour cherries.
Facebook Comments