Gooseberry cake with meringue

Ingredients for 1 servings:

• 75 g flour
• 25 g ground almonds
• 1 pinch of cinnamon
• 3 eggs
• 75 g sugar
• 1 pinch of salt
• Fat, for the shape
• Flour , for the shape
• 500 g gooseberries
• 3 tbsp sugar
• n. B. syrup (woodruff)
• 100 ml water
• some lemon peel
• 3 egg whites
• 120 g sugar
• 1 tbsp cornstarch
• 80 g powdered sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Dough: Beat egg whites with salt, then beat the egg yolks separately until frothy. In a bowl, mix the flour with the almonds and cinnamon. Carefully combine the egg whites and the egg foam and fold in the flour mixture; do not overmix. Pour into a greased and floured fruit base dish and smooth the surface. Bake at 180°C for 12–15 minutes. Filling: Mix 3 tablespoons of the water in the bowl with the cornstarch. Heat the remaining water and sugar in a saucepan until dissolved. Rinse the gooseberries and add them along with the lemon zest and woodruff syrup, if desired. After 10 minutes, add the cornstarch and bring back to a boil to thicken the mixture. Chill. You can also add the gooseberries after they have cooled; they will still be crunchy and intact. Remove the cooled cake base from the dish and fill it with the gooseberries. Meringue: Beat the egg whites with a pinch of salt until stiff peaks form, gradually adding the sugar while beating. Finally, stir the powdered sugar and cornstarch into the beaten egg whites. Using a piping bag fitted with a star nozzle, pipe the meringue evenly in attractive patterns onto the cake and return it to the oven for a short time with the top heat on. The oven can be set quite hot, at around 200°C, and the meringue should only be lightly browned so that it is crispy and brown on the outside and still nice and soft on the inside. You can also brown the meringue with a blowtorch. Variations: Add kiwis or rhubarb to the gooseberries, or use sour cherries instead of the gooseberries.