Gooseberry cake with meringue

Ingredients for 1 servings:

• 500 g gooseberries, fresh red
• 50 g biscuits (amaretti)
• 150 g butter
• 125 g sugar
• ½ tsp orange peel, grated
• 1 pinch of salt
• 3 tbsp water
• 3 egg yolks
• 2 eggs
• 220 g flour
• 30 g cornstarch
• 2 tsp, leveled baking powder
• 3 tbsp Amaretto, or orange juice
• 3 egg whites
• 1 tsp lemon juice
• 125 g sugar
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

for the 28cm springform pan

For the dough, clean and wash the gooseberries. Drain well (pat dry slightly if necessary). Place the amaretti biscuits in a freezer bag and roughly crush with a rolling pin. Whisk together the butter, sugar, salt, and orange zest in a food processor until very creamy. Add the egg yolks and eggs, one at a time, to the mixture and mix well. Mix the flour, cornstarch, and baking powder together well. Add the amaretti biscuits and amaretto and fold in. Grease a 28cm springform pan well and smooth the dough evenly. Top with the gooseberries and bake in a preheated oven at 190°C (170°C fan-assisted oven) on the second rack from the bottom for 30 minutes. After about 20 minutes of baking, beat the egg whites, 3 tablespoons of lukewarm water, 1 pinch of salt, and lemon juice until stiff peaks form. Then add the sugar and continue beating for 3 minutes until a creamy, stiff peak forms. Immediately spread the egg whites over the cake and bake for another 10 minutes, until the meringue has light brown peaks.