John Myers
Meringue Cake with Gooseberries,
The perfect meringue cake with gooseberries, recipe with a picture and simple step-by-step instructions.
- 125 g Butter
- 100 gr Sugar
- 4 piece Eggs
- 1 packet Vanilla sugar
- 150 g Flour
- 2 Teaspoon Baking powder
- 4 Tablespoon Milk
- 100 g Sugar
- 1 pinch Salt
- 3 leaf Gelatin
- 1 Glass Gooseberries
- 2 cups Cream
- 200 g Mascarpone
- Mix the butter, sugar and vanilla sugar until frothy, stir in 2 eggs and 2 egg yolks. Mix the flour and baking powder in with the milk. Pour the dough into a 28 cm form and prebake at 180 degrees for 10 minutes. Beat the 2 egg whites with a pinch of salt until the sugar is dissolved.
- Put meringue on the pre-baked cake, put flaked almonds on top and bake at 175 degrees for 20 minutes. Put the gooseberries on a sieve, pour 100 ml of the juice into a saucepan, 4 tablespoons. Add the sugar, heat it up and dissolve the previously soaked gelatin in it. Cool down to gel. Stir the mascarpone until smooth, stir in the jellied juice, whip in the cream, fold into the mascarpone cream.
- Fold in the gooseberries as well. Cut through the cooled base once, fill it with the mascarpone cream and place the top base on top. 2 hours, cool.
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