Gooseberry biscuit cake

Ingredients for 36 servings:

• 4 eggs
• 1 packet of vanilla sugar
• 125 g sugar
• 1 pinch of salt
• 100 g flour
• 1 tsp baking powder
• 2 jars of gooseberries (750ml each) or fresh, cleaned and briefly cooked — (1kg with 500ml water and 8 tbsp sugar)
• 750 g whipped cream
• 1 pack of cookies (butter cookies)
• 250 g powdered sugar
• 6 tbsp lemon juice
• possibly cream, chocolate sprinkles and gooseberries for decoration
• 3 pts. pudding powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Grease a baking tray. Separate the eggs and beat the egg whites until stiff, then add the vanilla sugar, sugar, and a pinch of salt. Fold in the egg yolks. Mix the flour, 1 sachet of custard powder, and baking powder and fold in. Spread the mixture onto the baking tray and bake at 175°C (fan oven) for 12-15 minutes. Allow to cool. Mix 2 sachets of custard powder with 8 tbsp of gooseberry juice. Bring the rest of the juice to a boil, stir in the custard, and bring to a boil. Mix in the berries and spread everything on the base. Whip the cream until stiff and spread evenly over the cooled custard mixture. Place the butter biscuits close together on the biscuit layer. Mix the icing sugar and lemon juice until smooth and spread over the biscuits. Allow to set. Cut the cake into biscuit-sized pieces and then decorate.