Layered gooseberry dessert
Ingredients
Utensils
baking sheet, 2 large bowls, baking pan, hand mixer with beaters, 2 bowls, 4 glasses, flambé torch (optional)
Nutrition per serving
Step 1/4
- 50 g ground almonds
- 15 g flour
- 1½ eggs
- ½ pinch salt
- 30 g raw sugar
- baking sheet
- 2 large bowls
- baking pan
- hand mixer with beaters
To make the sponge cake bits, toast the ground almonds in the oven at 180°C/350ºF, then set aside to cool, and mix with flour. Separate the eggs and whisk the egg yolks until foamy. Whisk the egg whites a little with a pinch of salt and slowly add the sugar, then beat until stiff. Gently mix the beaten egg whites with the egg yolks and fold in the flour-nut-mix. Bake in a cake form or casserole dish (approx. 14 x 12 cm) lined with baking paper at 190°C/375ºF for 8-12 min.
Step 2/4
- 100 g full-fat Greek yogurt
- 1 tbsp honey
- ¼ lemon
- ½ pinch salt
- 75 g gooseberries
- ¼ orange
- 7½ g raw sugar
- 2 bowls
Mix yogurt, honey, lemon zest and juice, and a pinch of salt in a bowl. Remove the blossom and stalk from the gooseberries and marinate them with orange zest and juice and brown sugar.
Step 3/4
- 1 eggs
- ½ pinch salt
- 30 g sugar
For the meringue, separate the eggs and beat the egg whites with a pinch of salt, slowly adding the sugar and beat until stiff peaks form.
Step 4/4
- 4 glasses
- flambé torch (optional)
Tear up the sponge cake by hand and divide it between the glasses. Spread some yogurt and the marinated gooseberries on top. Finish with meringue and flame the top with a torch, if available.
Enjoy your meal!