Vegan Gooseberry Meringue Cake | Step-by-Step Recipe
The classic from grandma's coffee table is now also available in a vegan version: sponge meets a juicy gooseberry cream layer and a fluffy meringue topping.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.zuckerjagdwurst.com.
Cooking tools:
- Springform pan
- Hand mixer
- Food processor
- Kitchen torch
- Kitchen scale
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Parchment paper
- Skewer
- Skillet
- Colander
- Spatula
- Spoon
- Cooling rack
- Refrigerator
Ingredients
- 375 g (3 cups) wheat flour (type 405)
- 175 g (0.75 cup) sugar
- 16 g (1.5 tbsp) baking powder
- 10 g (1 tbsp) cornstarch
- 8 g (1.5 tsp) vanilla sugar
- 1 pinch salt
- 275 ml (1.25 cups) plant-based milk
- 40 g (1.5 oz) apple puree
- 225 ml (1 cup) neutral vegetable oil
- 680 g (1.5 lb) canned or jarred gooseberries (drained weight 390 g / 14 oz) or fresh gooseberries
- 200 g (7 oz) vegan heavy cream for whipping
- 8 g (2 tsp) cream stiffener
- 200 g (7 oz) vegan curd
- 1 lemon (zest)
- 100 g (0.5 cup) aquafaba (canned chickpea water)
- 1 tsp lemon juice
- 1 tsp vanilla paste
- 1/2 tsp xanthan gum
- 2 tsp cream of tartar
- 100 g (0.75 cup) powdered sugar
- 50 g (1.75 oz) slivered almonds
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