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Gooseberry meringue

QUITE LAVISH (ABOUT 16 PIECES)

Preparation time:

about 40 minutes, excluding cooling time

Baking time: about 20 minutes per baking sheet

For the springform mould (diameter 26 cm/10¼ in):

a little fat

For the meringue:

3 egg whites (medium) 150 g/5 oz (¾ cup) caster (superfine) sugar

For the sponge:

75 g/2½ oz (⅜ cup) soft margarine or butter 75 g/2½ oz (⅜ cup) sugar 1 sachet vanilla sugar 1 pinch salt 3 egg yolks (medium) 100 g/3½ oz (1 cup) plain (all purpose) flour ½ level teaspoon baking powder

For sprinkling:

75 g/3 oz (⅝ cup) slivered almonds

For the filling:

1 jar gooseberry jam (drained weight 390 g/14 oz) 250 ml/8 fl oz (1 cup) gooseberry juice (from the jar) 1 sachet clear cake glaze 2 tablespoons sugar 400 g/14 oz (1¾ cups) chilled whipping cream (min. 30 % fat) 2 teaspoons sugar

For sprinkling:

icing (confectioners’) sugar

Per piece:

P: 4 g, F: 16 g, C: 30 g, kJ: 1183, kcal: 283, CU: 2.5

1 Grease the bottom of the springform mould. Preheat the oven: Top/bottom heat: about 180 °C/350 °F (Gas mark 4) Fan oven: about 160 °C/325 °F (Gas mark 3)

2 For the meringue, beat the egg whites so stiff that when an incision is made with a knife, the cut remains visible. Gradually fold in the sugar.

3 Whisk the margarine or butter in a mixing bowl using a hand-mixer with whisk attachment until soft. Add the sugar, vanilla sugar and salt little by little, whisking all the time until you obtain a smooth mixture.

4 Whisk in the egg yolks one after the other on the highest setting. Mix together the flour and baking powder and whisk briefly in two instalments on the medium setting.

5 To make the first of the two layers, spread half the sponge on the bottom of the springform mould. Spread half the stiffly beaten egg whites on top (photograph 1) and then sprinkle over half the almonds. Fit the springform ring round the base and put the whole mould on the middle shelf in the preheated oven.Bake for about20 minutes. After baking remove the springform ring, slide the layer off the bottom of the springform mould and leave to cool on a cake rack.

6 Make the second layer in the same way, using the remaining sponge, beaten eggs and almonds. When baked, remove the layer and leave it to cool on a cake rack.

7 To make the filling, drain the gooseberries thoroughly in a sieve and reserve the juice. Measure 250 ml/8 fl oz (1 cup) of the juice, topping up with water if necessary. Prepare the glaze with 2 tablespoons sugar, the juice and glaze powder, following the instructions on the packet. Stir in the gooseberries and leave the mixture to cool.

8 Whip the cream stiff with the sugar. Spread one cake layer first with the gooseberry mixture, then cover with the cream mixture. Cut the other layer into 16 slices (photograph 2) and place on top of the cream mixture (photograph 3). Keep the torte in the refrigerator for at least 1 hour before serving, then sprinkle with icing (confectioners’) sugar.

TIP » Use morello cherries or yellow plums (mirabelles) from 1 jar (drained weight 350 g/12 oz each). If you use cherries you should use red glaze.