Irish Gooseberry Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 1 glass berries (gooseberries)
- 5 egg (s), including the yolk
- 4 egg (s), including the egg white
- 50 g cane suar
- 100 g butter
- 3 cl whiskey (Scotsch)
- 150 grams flour
- 225 grams sugar
- 75 g almond (s), chopped
- 1 packet custard powder, vanilla
- 300 ml cream
- 1 pinch (s) salt
- 2 teaspoons, leveled baking powder
- 1 pinch cinnamon
- 3 sheets gelatine, white
Print Recipe
Pin Recipe Instructions
- Mix the butter with cane sugar until frothy. Stir in salt, 2cl Scotsch and one egg yolk at a time, then fold in the flour mixed with baking powder. Spread this mixture in two springform pans lined with parchment paper.
- Beat the egg whites with 200g sugar very stiff, fold in the chopped almonds and distribute this almond powder on the two springform pans spread out with batter.
- Bake the bases at 160 ° C for about 30 minutes on the middle rack, being careful that the meringue does not bubble; if necessary, push back with a tablespoon.
- Let the bases cool down after baking.
- Place a cake ring around one of the bases.
- Thicken the juice of the gooseberries with the pudding powder, season with cinnamon, then carefully fold in the berries and spread everything on the bottom. Let cool down.
- Beat the cream with 1 cl Scotsch and 25g sugar until stiff, fold in the dissolved gelatine and spread the cream on the gooseberries.
- Put on the other floor.
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