John Myers
Ingredients for 1 servings:
- 170 g wheat flour type 405
- 135 g butter
- 135 g raw cane sugar
- 1 tsp vanilla extract
- 5 egg yolks
- 1 tsp baking powder
- Grease for the pan and baking paper
- 5 egg whites
- 200 g raw cane sugar
- 100 g almond flakes
- 400 ml cream
- 2 packs of cream stiffener
- 1 ½ jars of gooseberries, approx. 600 g drained
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes
Sheet cake according to grandma’s family recipe
Preheat the oven to 170°C (top/bottom heat). Mix all the batter ingredients together to form a smooth batter. Grease the sides of the baking pan, line it with baking paper, and pour the batter into the pan. Spread it evenly over the base. Beat the egg whites until stiff peaks form and add the sugar in portions. Continue beating until firm. Pour the egg white mixture onto the base and spread it out with a spatula. Spread the sliced almonds evenly over the egg white mixture. Bake the cake for 30 minutes at 170°C (top/bottom heat). Let the cake cool completely after baking. Loosen the sides of the baking pan and divide the cake in half. Drain the gooseberries through a sieve. Whip the cream with the cream stiffener and fold in the drained gooseberries. Pour the cream mixture onto one half of the cake and spread it evenly. Place the second half of the cake on top of the cream layer and press down lightly. Refrigerate the cake until ready to serve. You can also find my recipe here: https://mariasfoodstyle.de/rezepte/baiser-stachelbeersahne-kuchen/#recipe
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