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🍰 Heavenly Gooseberry Cake with Yogurt Cream

485 kcal · 30 min · 4 servings

Heavenly Gooseberry Cake with Yogurt Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Separate the eggs. Beat the egg yolks with 125 grams of sugar, the vanilla sugar, and two tablespoons of warm water until creamy.
  2. 2. Beat the egg whites with a pinch of salt until semi-stiff. Slowly stir in the remaining sugar and continue beating until the meringue is firm and glossy.
  3. 3. Add the egg whites to the yolk mixture. Sift flour and cornstarch over it and gently fold everything in until a homogeneous batter forms.
  4. 4. Pour the batter into a greased springform pan with a diameter of 26 centimeters. Smooth the surface.
  5. 5. Bake the base in a preheated oven at 180 degrees for about 20 minutes.
  6. 6. Meanwhile, beat the egg whites until stiff. Stir in the sugar slowly until a firm meringue mass forms.
  7. 7. Spread the meringue mass evenly over the pre-baked base.
  8. 8. Place the whole thing back in the oven and bake for another 20 minutes.
  9. 9. Soak the gelatin in cold water for 10 minutes.
  10. 10. Mix the yogurt with lemon juice, sugar, and lemon zest.
  11. 11. Squeeze out the gelatin and dissolve it over low heat.
  12. 12. Stir the dissolved gelatin into the yogurt mixture.
  13. 13. Let the filling set in the refrigerator.
  14. 14. Beat the cream until stiff.
  15. 15. Fold the whipped cream into the yogurt mixture.
  16. 16. Let the gooseberries drain well.
  17. 17. Cut the cooled sponge cake horizontally once.
  18. 18. Place a cake ring around the bottom layer.
  19. 19. Brush the base with redcurrant jelly.
  20. 20. Distribute the gooseberries on top.
  21. 21. Pour the yogurt mixture over it.
  22. 22. Place the top sponge layer on top.

Nutrition per serving