Gooseberry meringue cake made from crumble dough

For 16 pieces
  • 300 g green and red gooseberries
  • 200 ml Apple juice
  • 375 g fine sugar
  • 1 cinnamon stick
  • Zest of 1/2 untreated lemon
  • 40 g cornstarch
  • 75 g chopped hazelnuts
  • 280 g Flour
  • 1 packet vanilla sugar
  • 175 g Butter
  • 2 Eggs (size M)
  • 1 TL Lemon juice
  • 15 g Hazelnut flakes
  • 1-2 TL Icing sugar for dusting
  • Lemon balm
  • fat and breadcrumbs
105 minutes
light
1.
Clean the gooseberries, wash and drain. Put 150 ml apple juice, 50 g sugar, cinnamon stick, lemon peel and gooseberries in a saucepan and bring to the boil briefly. Stir the cornstarch and the remaining apple juice until smooth, stir into the compote and cook for another 1 minute. Remove the cinnamon stick and lemon zest. Let the compote cool down. Roast the chopped hazelnuts in a pan without fat, remove and allow to cool. For the crumble dough, mix 250 g flour, 200 g sugar and vanilla sugar in a mixing bowl. Melt the butter, pour it hot into the flour and knead into crumble with the dough hook of the hand mixer. Separate eggs. Add the egg yolks to the crumble dough and stir in. Add toasted hazelnuts and 2-3 tablespoons of flour and shake again. Let cool down. Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Approx. Spread 3/4 of the crumble mixture on the springform pan and press down lightly. Top with the gooseberry compote and sprinkle with the remaining crumble. Bake in the preheated oven, 2nd rack from the bottom (electric stove: 175 ° C / gas: level 2) for about 40 minutes. Beat the egg whites until stiff and stir in the remaining sugar while stirring. Continue beating until the mixture is thick and frothy and the sugar has dissolved. Finally stir in lemon juice. Spread the meringue mass on the hot cake in a wavy manner. Leave a 1 cm wide border free and sprinkle the meringue top with hazelnut flakes. Bake for another 10-15 minutes at the same temperature. Let the cake cool in the tin on a wire rack. Remove from the mold, arrange on a cake plate and dust with powdered sugar. Serve decorated with lemon balm. Add whipped cream as desired
2.
Wait about 45 minutes
1 piece approx.:
  • 310 kcal
  • 1300 kJ
  • 4 g protein
  • 14 g fat
  • 43 g carbohydrates

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