Gooseberry meringue summer cake – tastes refreshing and fruity. Our sweet and sour summer cake hit also has something special hidden, because the meringue was baked twice. This creates two wonderful layers of caramelized topping topped with toasted almonds. Gooseberry cake is a refreshing alternative to traditional strawberry cake.
Gooseberry Meringue Pie
more about gooseberries
Gooseberries are divided into two main groups: European and American. They are hardy fruits that thrive in cool, humid climates. Germany, Russia, Poland and Scandinavia usually grow gooseberries on large commercial plantations.
Gooseberries usually grow on thorny bushes that can bear fruit for up to 20 years. Gardeners can also make their plants grow up walls to save space. Gooseberries should be planted in sunny locations. They are low-maintenance and hardy plants, making them particularly attractive to garden owners.
The family recipe is that simple
The gooseberry meringue summer cake has only a simple dough base and that’s it with baking. From now on, some compote is cooked and thickened with vanilla pudding powder. Leave to cool and open the meringue and brown briefly in the hot oven.
Even if gooseberries have been somewhat forgotten, cake lovers will find all tastes in this cake. The slightly sour fruits harmonize perfectly with the sweet meringue topping. With a dash of lemon juice in the sweet egg white, you give the cake an additional summery refreshing touch.
If you like our gooseberry meringue summer cake, you might also be interested in these drink recipes:
- white chocolate cake
- Italian mimosa cake
- Ricotta cheese cake
- Grandma’s Apricot Almond Cake
- more cake recipes
Gooseberry meringue cake – quick, easy, sure to succeed
- food processor*
- hand mixer*
- Springform pan*
- 2 eggs
- 150 G sugar
- 150 margarine room temperature
- 240 G flour
- 1 pack baking powder
- 500 G gooseberries
- 1 pack custard powder
- 2 eggs + the 2 egg whites from the floor recipe
- 2 el sugar
- 1 pack Vanilla sugar*
- 60 G almonds* planed
- Preheat the oven to 180°C.
For the ground…
- … separate the 2 eggs. Mix the sugar and margarine and beat together with the two egg yolks until fluffy.
- Mix the flour and baking powder together, then sift into the sugar and egg mixture and stir.
- Line a baking tin (spring form tin with 26 cm Ø) with baking paper, lightly grease the edge and then spread the dough into the tin.
- Bake on the middle shelf for about 25-30 minutes.
- Wash and clean the gooseberries, cutting off the stalk and blossom.
- Take some of the 500 ml of water to stir in the pudding powder. Bring the remaining water to the boil, add the gooseberries to the pot and bring to the boil once. Now stir in the pudding powder and bring to a boil.
- Spread the gooseberry filling on the base and leave to set in the fridge.
- Once the fruit filling has started, you can start with the meringue. To do this, first preheat the oven to 200 °C (top heat only).
- Separate the two eggs and beat them together with the egg white that is left over from the base. Just before the egg white is really stiff, pour in the sugar and beat in.
- Spread half of the egg mixture over the fruit filling. Place in the oven for a few minutes (3) and stand next to it until the mixture is lightly browned.
- Now apply the remaining egg white. All tanned areas should be well covered so that the tanning does not become too strong.
- Now sprinkle the sliced almonds on the egg foam and put it back in the oven for a gentle browning.