Onderdeel van Mulders-sierteelt Middelbeers

Link to Physalis movie (in dutch)

Biscuit cake with physalis jam and butter cream 

Required for the biscuit cake:

* Baking shape of 24cm  

* 6 eggs  

* 190 grams of sugar  

* 110 grams of flour  

* 75 grams of cornseed  

* Pinch of salt  

* Baking paper  

* Almond shave (if any)   

Preheat the oven at 180 degrees, hot air at 160 degrees.  

Put the baking paper in your pie shape and put the side on it. Only fill the sides of the sides into the bottom half, as a result of which your cake rises better.  

Put the eggs and sugar in a bowl and mix for 6-8 minutes.  

Sift the flour with the corn sauce and add to your mix. Mix well with a silicone spatula.  

Pour your mix into the baking pan and bake in the oven for 40-50 minutes.   

Make your jam nowadays:

* 150 grams of physalis cut  

* 250 grams of jelly sugar  

* Juice and rasp of 1 lemon   

Put all this together in a saucepan and cook. Cook for 5 minutes until the physalis is soft. Stain with a fork or pestle the physalis. Put this in a clean bowl in the fridge until you need it.   

Remove your cake from the oven and allow to cool. As it cools, make the butter cream:  

-200 grams of cream butter  

-200 grams of powdered sugar   

Beat the butter and add a little bit of powdered sugar.  

Put in a spray bag and put in the refrigerator until use.  

Gently cut your cake in 2s or 3s. First spread a thick layer of butter cream and then put a layer of jam on the cake before putting the top up again. Then put some butter cream on the sides and squeeze t

he almond shave. On top of your cake, there are a lot of butter cream (or you can spread it all in, of course!) What physalis is for the ornament and ready! 

Goudbes Physalis Tiramisu with exotic fruit


200 ml whipped cream

4 ounces of powdered sugar

400 g mascarpone

100 ml Tiramisu Liqueurette

1 lime, nursery

250 g eggcakes

1 mango

2 passion fruit

20 physalis berries

4 el raspberry dessert sauce

4 tablespoons of pineapple-coconut dessertsauce



- Beat the whipped cream with 4 tablespoons of powdered sugar in a bowl. Beat the mascarpone very shortly.

-Spattern 3 el of the tiramisu liqueur through the cream.

-Rep the lime peel and mix the rasp through the cream

- Peel the mango and cut the fruit into slices. Halve the passion fruit.

-Process a thin layer of the roast mixture over the bottom of a large bowl. Divide 4 eggcakes over the cream layer and sprinkle the waffles with 4 tablespoons of Tiramisu Liqueur.

- Spread half of the remaining roast mixture together with the mango staple and 4 tablespoons dessert sauce over the waffles.

-Precise the roast mixture with the following layer of waffles and divide the remaining tiramisu liqueur, cream and dessert sauce over it.

-Garn the tiramisu with beautiful mango fans, 4 half passion fruit and the 20 physalis berries.

- Leave the Tiramisu cold in the refrigerator for at least 2 hours before serving.


Physalis-Quark cream with chocolate or coffee ice cream, dessert for 4 pers.


120 g of curd

1 tbsp. Lime juice

40 g of crystalline sugar,

Ginger Ginger Powder

20 ml Amaretto (almond liqueur) or almond flavor

150 g of yogurt

1/8 ltr. whipped cream

250 g of physalis berries

4/8 cups of chocolate ice cream or coffee ice cream.


In a bowl, loosen the curd under the supply of lime juice, sugar, Amaretto and pinch of ginger powder. The whipped cream separately in a bowl of sticks. Yogurt and whipped cream sprinkle airy through the garlic mixture. Get the physalis berries from their sleeve, tail shelter and stir the mass through a few minutes (before the garnish). Chew the cheese mixes over 4 plates. Put a bowl of ice cream on it. Garnish with physalis berries, possibly sprig of mint.  

Physalis-Jam of Physalis Berries: 


Freshly picked, ripe Physalisberries



So make the most delicious half sweet jam:

Mix 1250 grams of freshly picked, ripe Physalis berries with 500 g of jelly sugar. Bring the mixture to a boil in a large tall pan. Allow the mixture to boil for 1 minute. Fill the glass pots to the top edge with the hot (still thin) jam. Close the pots well and put them upside down for 5 minutes. Stir the jam in a cool dark place.

Delicious on toast, on a biscuit, in the yogurt or on ice.  

Goudbes Physalis apple cake:


Eggs 2

Butter 100 gr

Sugar 100 gr

Lemon straw 5 gr

Flower 100 gr

Salt 1 gr

Apple 1

Physalis 80 gr


All raw materials must be at a temperature of 24 degrees.

Beat butter, lemon juice, sugar and salt.

Meanwhile cut apples and cut into cubes and cut the physalis by half.

Eggs beaten and added into 4 portions.

Flower by spatula, when the flower is absorbed, the apple cubes and physalis are spatula.

Fill in the greased shapes.

Cook the cake at 160 degrees for about 50 minutes. If the cake becomes too dark you can put aluminum foil over it.

Immediately unload after baking. 

Goudbes Physalis bavaroise in chocolate bowls:   



Chocolate pure 150 gr

Cupcake bowls 8/10

Physalis pays 200 gr

Gelatin 8 gr

Water 40 gr

Butchers 200 gr 

TIP: Gelatin powder can also be replaced by gelatin leaves. One gelatin leaf weighs 2 gr. 


Chocolate tubs:

Melt the chocolate au bain marie. If the chocolate is completely dissolved, brush the cupcake bowls with a brush. Grease the undersides thicker than the sides. If the tubs are melted, place them in the bottom of the refrigerator for one hour. Once these become hard, iron them again. Put this back down at the bottom of the refrigerator for 15 minutes. Take off the chocolate, but do it carefully because the chocolate is very fragile!

Physalis bavaroise:

Week the gelatin into the water. Remove the physalis from the lampion. Then clean the physalis bubbles. Beat the whipped cream on yoghurt thickness. Boil a third of the physalis puree, then dissolve the gelatin in the warm puree. Remove the pan from the fire and pour the hot puree over the cold physalis puree. The puree must be 30 degrees. If the puree is 30 degrees, add 2 tablespoons of whipped cream to the puree. Mix the puree well. When the whipped cream is taken, pour the mash in small steps at the whipped cream. Then sprinkle the whipped cream well. Spray the bavaroise with a cartilage nozzle in the chocolate bowls. If necessary, garnish the tubs with half a physalis and a mint leaf. 

Goudbes Physalis Yogurttaart: 



Butter 63 gr

Long fingers 125 gr 

Physalis filling

Gelatin powder 10 gr

Water 50 gr

Pure physalis 213 gr

Sugar 5 gr 

Yogurt mousse

Gelatin powder 16 gr

Water 80 gr

Full yogurt 300 gr

Sugar 50 gr

Vanilla sugar 1 tablespoon

Butchers 150 gr 

Extra required

Spring form (cross section about 17 cm, 8 persons)

Oil to grease

Spray bag

Cartridged nozzle

Plastic foil 

TIP: Gelatin powder can also be replaced by gelatin leaves. One gelatin leaf weighs 2 gr.



Melt the butter in a pan. Grind the long fingers and stir the melted butter through it. Grease the spring mold and coat the mold with plastic foil. Divide the cake mixture over the bottom and press it well. Let the bottom rise in the refrigerator.

Physalis filling:

Week the gelatin into the water. Remove the physalis from the lampion. Make the physalis in a liter size and puree the physalis. Heat one third of the physalis puree with the gelatin. When the gelatin is dissolved, remove the puree of the fire and pour the physalis puree to the cold puree.

Yogurt mousse:

Week the gelatin into the water. Beat the whipped cream with sugar and vanilla sugar until yoghurt thickness. Heat the gelatin with 3 tablespoons of yoghurt in the pan until the gelatin is dissolved. Stir the gelatin through the remaining yogurt and spatula the whipped cream through it.


Spoon half of the yoghurt mousse into the pie shape and pour the physalis on it. Spoon the remaining yogurt mousse on it. Leave the cake for at least 2 hours in the refrigerator. Remove the cake from the mold and remove the foil. Beat any cream with sugar stiff and sprinkle the whipped cream with a cartilage nozzle. Spray rosettes on the cake and garnish with mint leaves.

 Goldberry Physalis Chocolates:


Melt the chocolate au-baine marie. Open the lamp net, but put the leaves on the stool. Peel the berry on a wooden dot. Bake the fruit in warm chocolate. Put the dough in a soft surface and allow the chocolate to dry. The sweet chocolate combines very well with the sweet-sour taste of the Goldberry:

 Us-side-down Goudbes Physalis cake:


200 gr Goldberry Physalis berries

50 grams of butter melted

50 grams of brown sugar

160 grams of butter

2 eggs

150 grams of self-baking flour

1 teaspoon of vanilla sugar

-Prostrate the bottom with the 50 grams of brown sugar, halve the Goudbes Physalis berries and place the inside of the berry down on the bottom. - Beat the butter, sugar, eggs, flour and vanilla with a mixer in a 4-minute mix for a smooth and smooth batter. Spoon the mixture over the halved Goudbes Physalis and cook the cake in 45 minutes. Allow to cool down and then reversing so that the bottom is over. The brown sugar makes for a delicious caramel flavor.

-Warm the oven to 160 degrees. Pour the melted butter over the bottom of a round cake shape of 26 cm. Make sure you use a dense shape so that the butter does not drain.

Salad with Goldberry Physalis


Make a salad of iceberg lettuce, red oak lettuce, cherry tomatoes, half bell pepper, piece of cucumber and halved Goudbes Physalis berries.

Mix the ingredients together, pour a little olive oil over it. The fresh sweet-sour taste of the Goldberry Physalis berries jumps out and gives a nice bite.


- Soon more delicious Physalis recipes will follow! -