Squares with Gooseberries and Currants

 Ingredients: Filling: -300 g white and / or red citrus fruits, blackcurrants and / or tomatoes, fresh or frozen Dough: -200 g butter -2 whole eggs -150 g sugar -4 egg yolks -6 tablespoons milk, warm -300 g flour -2 teaspoons baking powder -grated lemon zest Walnut meringue: -4 egg whites -1 pinch of salt -1 teaspoon lemon juice -100 g sugar -100 g walnuts / almonds, ground Others: -starch -powdered sugar, for serving (optional)

Wash fresh fruits under a stream of cold water, ensuring that you remove any impurities. Remove the stems and carefully pat them dry to avoid excess water. If using frozen fruits, completely thaw them and drain them well to prevent adding excessive moisture to the cake mixture.

To prepare the batter, start by melting the butter in a bain-marie or microwave, then let it cool slightly. In a large bowl, beat the eggs together with the sugar and yolks using an electric mixer until you achieve a light and airy foam. Add the melted butter and warm milk, continuing to mix to incorporate all the ingredients. Sift the flour together with the baking powder and grated lemon zest, then gradually fold them into the egg mixture, stirring with a spatula or wooden spoon until you obtain a homogeneous composition.

Prepare a 35x25 cm baking tray by lining it with baking paper. Pour the batter into the tray and level it evenly with a spatula. Distribute the fruits on top of the batter, taking care to arrange them evenly. If the fruits are too mushy, you have the option to sprinkle starch over the surface of the batter before adding the fruits, or you can dust them with starch to help prevent them from sinking too much into the batter.

Place the tray in a preheated oven at 180 degrees Celsius and bake for about 25 minutes, or until the top has a slightly golden crust. Meanwhile, prepare the nut meringue. Beat the egg whites with a pinch of salt and a few drops of lemon juice using a mixer until you achieve a stiff foam. Gradually add the sugar, continuing to beat until the meringue becomes glossy and firm. Finally, fold in the ground nuts or almonds, mixing carefully to maintain the aeration of the meringue.

After the cake is removed from the oven, pour the meringue over it, leveling it with a spatula. Put the cake back in the oven and bake for another 15 minutes or until the meringue is firm and the cake passes the toothpick test. Once baked, remove the cake onto a wire rack and let it cool completely. Serve the cake cut into squares, either plain or dusted with powdered sugar for an elegant and appealing look. This delicacy is sure to bring smiles to the faces of those who taste it!

 Tags:  eggs tomatoes milk unt flour sugar lemon nut vegetarian recipes recipes for kids