John Myers
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Mini Gooseberry Cake with Meringue
The perfect mini gooseberry cake with meringue recipe with a picture and simple step-by-step instructions.
For the ground
- 120 g Flour
- 80 g Butter
- 40 g Sugar
- 2 Egg yolk
- 1 Pr Salt
For covering
- 350 g Gooseberries frozen
- 3 tbsp Sugar
- 250 ml Water
- 1 packet Custard powder
- 2 Protein
- 3 tbsp Sugar
- For the shortcrust pastry base, knead all the ingredients and chill for 30 minutes.
- Bring the gooseberries to the boil with water and sugar and simmer gently for approx. 5 minutes, drain and collect the brew
- Bring the brew to the boil and bind with the mixed pudding powder, add the fruit and let cool down a little
- Place the rolled out shortcrust pastry in a greased and floured tin, pulling up a small edge (approx. 2 cm)
- Pour in the fruit mixture, smooth it out and store at 170 ° C / circulating air. 25 min. to bake
- In the meantime, beat the egg whites – when it is semi-rigid, let the sugar trickle in and continue beating until the egg whites are nice and firm
- Spray the egg whites on the cake and now at 180 ° C / top and bottom heat !!!! again for about 15 minutes. to bake
- It is best to let the cake cool in the tin and then put it on a plate
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