Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Let the bases cool down after baking.
5. Place a cake ring around one of the bases.
6. 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.
7. Beat the cream with 1 cl Scotsch and 25g sugar until stiff, fold in the dissolved gelatine and spread the cream on the gooseberries.
8. Put on the other floor.