Base:3 fresh free-range eggs
3-4 tbsp. warm water
150 gr. raw sugar
2 tsp. vanilla sugar (homemade)
100 g wholemeal flour
100 g potato starch
3 tsp. baking powder
Filling:500 g gooseberries (home-grown, frozen)
150 g raw sugar
3 tbsp. potato starch
3 tbsp. water
3 packs Soyatoo! soy whip |
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Base:Separate the eggs, beat the whites until stiff, add about 50 g raw sugar and beat for one more minute. Beat the egg yolks and the water until foamy, add the rest of the sugar and the vanilla sugar and continue to beat until creamy.
Add the egg whites to the creamed egg yolks, then sift the flour with the starch and baking powder and add. Carefully fold in all the ingredients into the egg yolk with a large whisk (don‘t stir!). Pour the dough into a greased springform pan and bake immediately in circulating heat at about 175°;C for 20 - 30 minutes.
Filling:Put the gooseberries in a saucepan, along with the 3 tbsp. water and 150 g raw sugar. Bring briefly to the boil, turn off the heat, cover the saucepan and steam for 15 more minutes.
Briefly bring to the boil again, mix 3 tbsp. potato starch with a little water, take the saucepan off the heat, add the starch and simmer for 3 more minutes. Refrigerate the gooseberries. Whip two packs of Soyatoo! soy whip and fold into the cooled gooseberry mixture (don‘t stir!)
Slice the base horizontally into two or three layers, spread the layers with the gooseberry and soy whip mixture, place on top of one another. Whip one pack of Soyatoo! soy whip, spread on the cake on top and sides. Dye the leftover cream as desired (I used beetroot juice).
Put the dyed cream in a piping bag and write »Happy Easter« on the cake. Garnish the rest of the cake as you wish. I used half a chocolate Easter bunny and several candy Easter eggs. |
