How do you store the soft meringue cake with gooseberries and red currants?

Name: Soft meringue cake with gooseberries and red currants
Cook time: 1 min
Total time: 1 min
Yield: 6P
Ingredients: For the berry layer:; 500 g gooseberries and red currants (or a mix of your choice); 250 g sugar; 1 vanilla pod; For the meringue:; 4 egg whites (room temperature); 200 g cane sugar; For the whipped cream:; 300 g whipped cream; 1 tbsp brown sugar; Juice of 1 lemon

The meringue can be stored airtight for 1-2 days. The dessert is best served immediately, but leftovers can be kept in the refrigerator for up to 1 day (note: the meringue will become softer).

Soft meringue cake with gooseberries and red currants

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Easy

A light meringue with gooseberries and red currants, combined with creamy whipped cream. Perfect dessert for 6 people with fruit!

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Ingredients

What do you need?

Quantity: 6P

For the berry layer:
500 g gooseberries and red currants (or a mix of your choice)
250 g sugar
1 vanilla pod

For the meringue:
4 egg whites (room temperature)
200 g cane sugar

For the whipped cream:
300 g whipped cream
1 tbsp brown sugar
Juice of 1 lemon

For the berry layer:
500 g gooseberries and red currants (or a mix of your choice)
250 g sugar
1 vanilla pod

For the meringue:
4 egg whites (room temperature)
200 g cane sugar

For the whipped cream:
300 g whipped cream
1 tbsp brown sugar
Juice of 1 lemon

Preparation method

How do you make this?

Preparation: Preheat the oven to 150 °C.

Gently rinse the berries with cold water and let them drain.

Cooking the fruit: Mix the berries with the granulated sugar and the seeds from the vanilla pod.

Place this mixture in an ovenproof dish and cover with baking paper.

Bake the fruit for 20 minutes in the preheated oven. Remove from the oven and let cool completely.

Making the meringue: Lower the oven temperature to 140 °C.

Beat the egg whites in a clean, grease-free bowl until soft peaks form. Gradually add the cane sugar while continuing to mix. Beat until the meringue is smooth and glossy.

Line a baking sheet with baking paper and spread the meringue into a circular shape of about 20-25 cm in diameter.

Bake the meringue for 45 minutes to 1 hour in the oven. The outside should be crispy and the inside still a bit chewy. Let cool in the oven with the door ajar.

Preparing the whipped cream: Whip the cream until soft peaks form with the brown sugar and lemon juice.

Assembling and serving: Place the meringue on a serving platter.

Spread the whipped cream over the meringue and generously garnish with the cooled berries.

Serve immediately and enjoy!

Tips

Do you have other fruit from the garden? Feel free to use strawberries, raspberries or blackberries for a variation. For extra crunch you can sprinkle chopped pistachio nuts or roasted almonds over the top. Make the meringue a day in advance and save in an airtight box. Add the cream and berries just before serving.