2 teaspoons baking powder
2 tablespoons vanilla sugar
2 tablespoons breadcrumbs
10 egg whites
1 kg fresh gooseberries
oven, springform Ø 22-24 cm
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Preparation in advance:
Sift flour and baking powder on a work area, make a hole and break the egg in the middle. Combine with little flour to a thick mush. Sprinkle the sugar and the salt over. Cut the cold butter in very small pieces and cut, with 2 knives, into the flour. Knead, with cool hands, quickly to a coherent dough. Wrap the dough and chill 30 minutes.
How to prepare:
Preheat the oven to 180°C/360°F (fan oven 160°C/310°F).
Wash the gooseberries and dry well. Line a greased springform with the dough. Make sides of approximately 3 cm high. Sprinkle the bottom with breadcrumbs.
Beat the egg whites to stiff peaks and add bit by bit the sugar. Fold the almonds and grated coconut into the beaten eggwhites. Spoon half of the egg white mass in the springform pan. Divide the gooseberries carefully over the whites and cover with the rest of the eggwhite. Bake the cake 70-80 minutes in the middle of the baking oven.
First published: April 12, 2003, Netherlands
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