Melly's Gooseberry Semolina Cake

Ingredients for 1 servings:

• 1 egg yolk
• 4 egg whites
• 25 g sugar
• 2 tbsp water, warm
• 80 g flour
• ½ pack of baking powder
• ½ tsp baking soda
• 1 pinch of salt
• 50 g semolina
• 250 ml milk (skimmed milk, 0.3%)
• 150 ml water
• 10 g sweetener (Canderel)
• 200 g yogurt, 0.1%
• 6 sheets of gelatin,
• 1 jar gooseberries, unsweetened
• 1 pack of clear cake glaze

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 40 minutes

also suitable for WWers

Line the base of a springform pan with baking paper; do not grease the sides. Preheat oven to 180°C. Sponge cake: Beat the egg whites until stiff peaks form and set aside. Beat the egg yolks with the water and sugar until foamy. Mix the flour with the baking powder, baking soda, and a pinch of salt and sift them over the egg yolk mixture. Add 1/3 of the egg whites to the bowl with the egg yolk mixture and flour and whisk vigorously. Fold in the rest of the beaten egg whites. Spread the batter into the springform pan and bake for 15-20 minutes. Do the skewer test! Then remove the pan from the oven, turn it upside down on a wire rack, and let it cool. Don’t worry, the sponge cake won’t fall out. Semolina topping: Soak the gelatin in cold water. Mix the semolina with the milk and water and bring to a boil while stirring. Remove the pan from the heat and let the semolina swell for 10 minutes, stirring occasionally. Squeeze out the gelatin and stir it into the semolina mixture. Add the yogurt and Canderel and mix. Remove the cooled cake base from the springform pan, place it on a cake plate, and place a cake ring around it. Spread the semolina and yogurt mixture over the base and refrigerate the cake. Gooseberry topping: Puree the gooseberries with the juice and the cake glaze powder. Pour the mixture into a saucepan and bring to a boil while stirring. Remove the pan from the heat and let the mixture cool for 5 minutes. Stir thoroughly again and spread it over the semolina mixture. Then refrigerate the cake for about 4 hours (mine left it in overnight) and then enjoy. Here’s the P calculation for WWers: Base: 9 P Topping: 6 P That makes a total of 15 P, or 1.25 per slice for 12 slices.