VIDEO: Heavenly cake with gooseberries

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A heavenly cake spoils the palate

  • It seems like the delicate taste of the sky cake, whether baked with currants or gooseberries, is reminiscent of heaven. Where else would the name come from? Perhaps it is due to the protein in the cake that, as a meringue, is reminiscent of the clouds. It doesn't matter why. In any case, the sweet taste of the protein combined with the sour, fresh gooseberries will take you to seventh heaven.
  • Did you know that the heavenly cake - whether baked with currants or gooseberries - can have up to four or five floors? There are so many ways to bake a heavenly cake that you should just give it a try. Since the sky cake baked with currants is much better known, a sky cake with gooseberries and meringue should come into play at this point.

The cake tastes delicious with gooseberries

  • Unfortunately, gooseberries lead a shadowy existence in kitchens and gardens and they are characterized by a high level of vitamins C content, almost like lemons and their relatively high sugar content makes them an excellent one Energy supplier. The gooseberries taste sour, but sour is known to be funny.
  • Gooseberries are consumed much more in England than in Germany. Century they are on the shopping lists of the royal kitchen, while in Germany the first gooseberry bushes only since the 19th Century were planted. Gooseberries are yellowish-green in color, with a shimmering skin and a spherical-oval shape that is between the size of a cherry and a hazelnut.
  • The gooseberry takes its name from the thorny shrub. The fruit itself is completely smooth and free from thorns. But it is filled with small, edible seeds. In addition to the fact that gooseberries are a quick supplier of energy, this berry has the trace elements zinc and silicon, which are important for the immune system.
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  • In addition, the gooseberry also clears up the body well thanks to its potassium content, which has a dehydrating and diuretic effect. The fact that the gooseberry tastes so sour is due to the high content of citric and malic acid, which both stimulate digestion and stimulate the appetite.

Bake your heavenly cake with gooseberries and meringue

If you never have meringue you don't need to worry, because nothing is easier than baking meringue. You only need four egg whites and two hundred grams of sugar for this. When you have beaten the egg whites until stiff, add the sugar in tablespoonfuls and bake the whole thing, no, rather let it dry to about 100 degrees (circulating air maybe 75 degrees) approximately, depending on the thickness 1 - 1.5 Hours. So and now for the gooseberry meringue sky cake.

  1. Hit for that dough Margarine, sugar and vanilla sugar frothy. Separate the Eggs in egg yolk and egg white and only add the egg yolks to the whipped margarine-sugar mixture and stir everything together.
  2. As you continue to stir the batter, sift the flour and baking powder into the mixture until you have a smooth batter. Now divide the dough into two greased springform pans with a diameter of 26 cm and prepare the meringue.
  3. Beat the egg whites until stiff and then add the sugar, tablespoon at a time. You also distribute the meringue mass between the two springform pans filled with batter. Sprinkle both springform pans with almonds and bake everything for about 30 minutes at 180 degrees.
  4. In the meantime, prepare the gooseberries. If you chose a glass of gooseberries, cook that juice top with sugar and starch so that it thickens and add the gooseberries. This means that the gooseberries have later on the cake a better grip.
  5. However, you can also choose raw gooseberries and spread them on a cake base later. So that the gooseberries hold better, you should hold the gooseberry layer together with a suitable cake topping
  6. Now whip the cream with the vanilla sugar and cream stiffener very stiff. When your cake bases are cold and you have spread the gooseberry mass on a base, which must also be cold, Spread the cream over the gooseberries and then place the second cake base with the meringue facing up thereon. Bon Appetit
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