Gooseberry Meringue Gateau Recipe


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Eggs6 , separated
 Sugar150 Gram (3/4 Cup)
 All purpose flour120 Gram (1 Cup)
 Baking powder1 Teaspoon
 Ground almonds50 Gram (1/2 Cup)
 Butter50 Gram (4 Tablespoon)
 Ground almonds150 Gram (1 1/4 Cup)
 Rum50 Milliliter (Scant 1/4 Cup)
 Powdered sugar3 Tablespoon
 Water50 Milliliter (Scant 1/4 Cup)
 Gooseberries1 Pound (500 Gram)
 Sugar225 Gram (1 Cup)
 Water125 Milliliter (1/2 Cup)
 Egg whites4
 Vanilla extract1⁄2 Teaspoon
 Toasted sliced almonds100 Gram (1 Cup)

Nutrition Facts

Serving size: Complete recipe

Calories 4124 Calories from Fat 1368

% Daily Value*

Total Fat 151 g232.7%

Saturated Fat 38.9 g194.3%

Trans Fat 0 g

Cholesterol 1376.4 mg

Sodium 1055.6 mg44%

Total Carbohydrates 587 g195.6%

Dietary Fiber 36.5 g146.1%

Sugars 425.5 g

Protein 100 g199.1%

Vitamin A 80.5% Vitamin C 209.4%

Calcium 89.4% Iron 93.1%

*Based on a 2000 Calorie diet


Take a 10-inch (25-cm) spring-form cake pan and grease it.
Preheat oven to 375°F (190°C).
To make cake), put egg yolks and a third of the sugar into a large bowl.
Beat until pale and creamy, 5 to 10 minutes with an electric mixer.
Beat egg whites until stiff.
Gradually fold in remaining sugar.
Sift flour with baking powder.
Mix in ground almonds.
Fold egg white mixture into egg yolk mixture.
Fold in flour mixture.
Melt butter; cool slightly.
Stir butter into batter.
Turn into greased pan.
Bake 35 to 40 minutes or until a wooden pick inserted in center comes out clean.
Cool on a rack 2 hours.
To make filling, combine almonds, rum, powdered sugar and water in a medium bowl to make a smooth paste.
Cut cooled cake horizontally into 2 layers.
Join cake layers with almond filling.
Preheat oven to 450°F (230°C).
To make topping, wash and stem gooseberries.
Combine 1/4 cup (50 g) sugar and water in a medium saucepan.
Bring to a boil and add gooseberries.
Simmer over low heat about 10 minutes until gooseberries are soft but not disintegrating.
Drain thoroughly.
Beat egg whites until stiff; beat in remaining sugar.
Fold in vanilla.
Arrange drained gooseberries over cake, reserving 14 whole gooseberries for decoration.
Spread about two-thirds of the meringue mixture thickly over top and sides of cake.
Place remaining meringue mixture in a pastry bag fitted with a fluted nozzle.
Pipe 14 meringue garlands on top of cake, working from center outwards and ending each in a rosette.
Bake 1 minute or until meringue is light golden brown on top.
Decorate center and sides of gateau with almonds.
Top each meringue rosette with a reserved gooseberry.