Gooseberry cake with meringue

Ingredients for 1 servings:

• 100 g butter
• 80 g sugar
• 1 packet of vanilla sugar
• 4 egg yolks
• 125 g flour
• ½ pack of baking powder
• 1 egg white, beaten stiffly (for use in pudding)
• 4 egg whites
• 120 g sugar
• 1 handful of almond flakes
• 300 g gooseberries or cherries
• 2 tbsp white wine or other liquid
• 2 tbsp sugar
• 1 tbsp, heaped cornstarch
• 400 ml milk
• ½ vanilla pod(s), scraped
• 3 tbsp sugar
• 1 egg yolk
• 40 g cornstarch

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 20 minutes

simple and without cream

For the pastry, first beat the butter with sugar and vanilla sugar until fluffy, then gradually add the egg yolks, and finally mix in the flour with the baking powder. Then fold in the stiffly beaten egg whites and spread the batter onto a baking sheet lined with baking paper. A baking frame is advantageous here, or you can use two springform pans. Bake the base at 180 degrees Celsius (top/bottom heat) for about 10 minutes, until light golden brown (it’s difficult to give a precise time here, as it may take longer or faster depending on the oven and the size of the pan). While keeping an eye on the cake, beat the egg whites until stiff peaks form and gradually add the sugar. Spread the mixture evenly onto the pre-baked base, then sprinkle with flaked almonds. Continue baking until the meringue is lightly browned and the almonds are also browned (another 10 minutes). Then let the base cool. Briefly bring the berries to a boil with the liquid and sugar, then thicken with the starch mixed with a little water. Then let the mixture cool. Depending on the juiciness of the fruit, you will need a little more or less starch. For the pudding, bring the milk to a boil with the vanilla seeds, the scraped pod, and the sugar. Meanwhile, mix the egg yolk and starch with a little milk, add to the boiling milk, and continue cooking briefly. Let the pudding cool as well. Divide the base in half, so that you have one base with almonds and one without. Place the berries on the base without the almonds, then the pudding. It is best to put the pudding in a freezer bag with the tip cut off and spread it out that way, as it is quite firm. Then place the almond base on top of the pudding. Chill and dust with icing sugar if desired.