Gooseberry cake with meringue

Ingredients for 1 servings:

• 100 g butter
• 50 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 200 g flour
• 720 g gooseberries
• 2 egg yolks
• 100 g sugar
• 4 tbsp sour cream
• 100 g almonds, ground
• 3 egg whites
• 150 g sugar
• n. B. Icing sugar for dusting

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 30 minutes

For the dough, mix the butter, sugar, vanilla sugar, and salt using the dough hook of a hand mixer. Sprinkle the flour over the mixture and knead in with your hands. Wrap the dough in cling film and refrigerate for 1 hour. Preheat the oven to 180 degrees (top and bottom heat). Line a 24cm springform pan with baking paper. Cover the springform pan with the dough, slightly raising the edges. Prick the dough several times. For the topping, first spread the gooseberries on the dough. Beat the egg yolks and sugar with a hand mixer until frothy, then mix in the sour cream and almonds. Spread the mixture evenly over the berries. Bake in the preheated oven for about 50 minutes, then remove from the oven. For the meringue, beat the egg whites until stiff peaks form, gradually adding the sugar. Spread the mixture on the cake, dust with powdered sugar, and immediately bake for another 5 minutes (top heat) until golden brown.