Summary

Ingredients

• 4 egg (s)
• 1 packet vanilla sugar
• 125 g suar
• 1 pinch (s) salt
• 100 g flour
• 3 packs custard powder (vanilla flavor)
• 1 teaspoon Baking powder
• 2 glasses gooseberries or blueberries (70 ml each)
• 3 cups cream
• 1 packet biscuits (shortbread biscuits)
• 250 g powdered suar
• 6 tablespoon lemon juice
• possibly cream
• Gooseberries for garnish
• Chocolate flakes for garnish

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Instructions

1. Preheat the oven (top / bottom heat: 200 ° C, convection: 175 ° C, gas: level 3). Line a baking sheet with parchment paper. Separate the eggs.
2. Beat the egg whites until stiff, sprinkling in the vanilla sugar, sugar and salt. Fold in the egg yolks. Mix the flour, 1 sachet of custard powder and baking powder and fold into the batter. Spread the mixture on the baking sheet and bake in the oven for about 12-15 minutes.
3. Let cool down. Drain the gooseberries and collect the juice. Mix 2 sachets of pudding powder and some juice. Bring the rest of the juice to the boil. Stir in the pudding powder and bring to the boil. Fold in the berries, spread on the base and let cool.
4. Whip the cream until stiff. Spread evenly over the compote with a spatula. Place the shortbread biscuits from the edge of the sheet on top of the cream layer.
5. Mix the powdered sugar with lemon juice until smooth and spread it thinly on the shortbread biscuits. Let the icing solidify, cut the cake into pieces and decorate with cream, berries and chocolate shavings if necessary.