Swiss Gooseberry Cake with Meringue Topping
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 180 g flour
- 70 g powdered suar
- 100 g butter, cold, diced
- 1 egg yolk
- 1 pinch (s) salt
For covering:
- 125 g butter, soft
- 225 grams sugar
- 4 egg (s)
- 80 g flour
- 80 g almond (s), finely round
- 1 teaspoon, leveled baking powder
- 600 g ooseberries
- Flour for the work surface
- gooseberries to decorate
Print Recipe
Pin Recipe Instructions
- For the dough, knead all the ingredients until smooth. Cover and chill for 30 minutes.
- Roll out the dough on a lightly floured work surface and cover a springform pan (24 cm in diameter) lined with baking paper. Prick several times with the fork.
- Pre-bake in a preheated oven at 180 ° C for about 10 minutes, then allow to cool.
- First separate 3 eggs for the topping. Beat butter with 125 g sugar until creamy. Stir in 1 egg and 3 egg yolks. Mix the flour, almonds and baking powder, then also add. Spread this mixture on the cake base.
- Now wash and clean the gooseberries and then spread them on the cream. Bake in the hot oven at the same heat for 25 minutes.
- For the meringue topping, beat the remaining egg whites with salt until stiff, while drizzling in the remaining sugar. Now distribute this mass like a cloud on the cake. Put back in the oven and bake for another 15 minutes until the meringue topping is golden brown. Then switch off the oven and leave the meringue to dry for 15 minutes with the oven door slightly open.
- Cool the cake and decorate with the rest of the berries.
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