Gooseberry Cake with Meringue
A fresh gooseberry cake topped with airy meringue, a delightful dessert from the berry cakes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g soft butter
- 150 g sugar
- 1 pinch salt
- 1 Tbsp vanilla sugar
- 4 eggs
- 1 untreated orange (juice and zest)
- 1 tsp Baking powder
- 100 g cornstarch
- 150 g flour
- 150 g ground almonds (peeled)
- 80 ml milk
- 800 g red gooseberries
- 4 tbsp brown sugar
- 4 egg whites
- 1 tsp lemon juice
- 200 g sugar
Instructions
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1.
Preheat the oven to 160°C fan. Place the baking frame on a tray and line with parchment paper.
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2.
Beat butter with sugar, salt and vanilla sugar until fluffy. Add eggs one at a time, beating until light and frothy. Stir in orange juice and zest. Alternately fold in flour mixed with baking powder, cornstarch (leave 1 tbsp), almonds and milk until a heavy, sticky dough forms; adjust with more milk if needed. Pour the batter into the pan and smooth the surface. Remove stems from gooseberries. Roughly half of them are sprinkled with sugar and remaining cornstarch and added to the batter, then baked for about 20 minutes.
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3.
Whisk egg whites with lemon juice until stiff peaks form. Gradually add sugar while whisking until glossy meringue forms. Fold in the remaining berries. Remove the cake base from the oven, spread the meringue evenly over it, and bake for an additional ~30 minutes until lightly golden.
