Gooseberry cream cake

Ingredients for 1 servings:

• 125 g butter
• 150 g flour
• 125 g sugar
• 1 tsp baking powder
• 5 egg yolks
• 5 egg whites
• 170 g sugar
• 200 g almonds, in sticks or sliced ​​almonds
• 1 jar gooseberries
• ½ liter cream
• 2 tbsp sugar
• 2 tsp vanilla sugar
• 2 tsp cream stiffener

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Mix butter, sugar, egg yolks, flour, and baking powder together to form a batter and divide between two 26cm springform pans. Beat the egg whites with the 170g sugar until stiff peaks form and divide between the batter in both pans. Sprinkle the almonds over the beaten egg whites and bake at 170°C for about 30 minutes. Thicken the gooseberries with cornstarch or vanilla pudding powder and chill. After baking, let the cakes cool completely. Then place a cake border around one layer and spread the gooseberries on top. Whip the cream with the sugar, vanilla sugar, and cream stiffener and pour over the gooseberries. Cut the second layer into 12 equal pieces and place on top of the cream. Allow to cool thoroughly, then carefully loosen the cake border and place the cake on a plate. Good luck.