Ingredients:
- 500 g gooseberries
- 250 g rusks
- 400 g sugar
- 1 pinch salt
- 7 organic eggs
- 300 g flour
- 2 packets vanilla pudding powder
- 2 tsp baking powder
- 100 g almonds
- 1 tsp lemon juice
Preparation:
1.Wash the gooseberries thoroughly and drain well.
2.Cream the butter, 200g sugar, and a pinch of salt with an electric mixer for at least 8 minutes until very creamy. Separate 4 eggs and beat in the yolks, followed by 3 whole eggs, one at a time, for 1 minute each.
3.Combine the flour, vanilla pudding powder, and baking powder, then gently fold into the batter.
4.Pour the batter into a greased 26cm springform pan and evenly distribute the gooseberries on top. Bake in a preheated oven at 180°C (160°C fan) on the middle rack for about 1 hour.
5.Finely crumble 60g flaked almonds. Ten minutes before the end of the baking time, beat 4 egg whites with the lemon juice until stiff peaks form. Gradually add 200g sugar and continue beating for 3 minutes. Gently fold in the crumbled almonds.
6.Remove the cake from the oven and spread it with the almond meringue. Sprinkle with the remaining almond flakes and bake for another 20 minutes at the same temperature until light brown.
Imagine the wonderful aroma – sweet and slightly nutty. With the first bite, you’ll be enveloped in a cloud of delicate meringue and fruity gooseberries. A true taste sensation!
A little secret tip from me: If you lightly sprinkle the gooseberries with sugar before using them, the flavor intensifies, and they release even more juice during baking.
Treat yourself to this cake and bring friends and family together!
What’s your favorite fruit to use in your cakes? Comment below!
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