meringue cake with gooseberries and currants

Servings: 8 Cooking time: 60 minutes

Cake with meringue and berries (you can take any, I - gooseberries and red currants) - the summer and easy cake with berries in the world.

It can be eaten, not tormented for his figure,because the berries - a low-calorie vitamin pantry. And except for vitamins and minerals, they contain much of pectin. Pectin - a valuable dietary fiber, useful for digestion. Gooseberry is also rich in silicon and therefore is good for connective tissue so the skin beauty. In general, the more rewarding dessert and you can not imagine.

Ingredients for "Cake Meringue with gooseberry and currant":

  • 100 grams of red currant;
  • 100g gooseberries;
  • 1 cup of sugar;
  • 1 teaspoon of starch;
  • 150 g (glass) of white flour / s;
  • 4 eggs;
  • 2 tablespoons sugar (for protein whipping);
  • half a teaspoon of ground cardamom;
  • 1 h. Spoon of powder for baking (or baking soda);
  • a pinch of salt;
  • 1/3 cup milk;
  • 2 tablespoons olive oil;
  • 1 lemon.

The recipe for "Cake Meringue with gooseberry and currant":

cake with meringue
Wash berries, let them drain on a sieve and mix in a bowl with a teaspoon of starch and a half cups of sugar.

cake with meringue
In a large bowl combine the flour, half a cup more sugar, cardamom, baking powder and a pinch of salt.

cake with meringue
In another bowl, thoroughly whisk hand mixer milk, butter and 3 eggs. Add liquid ingredients to dry and carefully stir until smooth.

cake with meringue
Prepare a small (18 cm in diameter) form for baking cakes, Cover the bottom of an oiled baking paper and reload the dough into the mold.

cake with meringue
Spread the berries on top of the dough and bake in a preheated oven at 180 ° C on the middle rack for about 25 minutes.

cake with meringue
While the cake is baked, lemon rinse with hot water, wipe dry and remove the peel using a small terochki (remaining lemon use in other recipes, it is not required here).

cake with meringue
Divide remaining egg protein and egg yolk. Protein with 1 pinch of salt Put in a high vessel for ease of whipping (yolk in this recipe is not required). Add the lemon zest into a vessel.

cake with meringue
Whisk the egg whites with a hand mixer until very stiff peak, and then add 2 tablespoons of sugar.

cake with meringue
Remove the cake from the oven to bake, placeon top of it beaten egg whites and smooth with a spoon. Bake another 8-10 minutes. Remove the cake from the oven ready, open the form, and let it cool completely on a wire rack.
Serve with tea or coffee.
Bon Appetit!

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