Gooseberry meringue cake

Ingredients for 1 servings:

• 4 m.-sized egg(s)
• 100 g margarine
• 1 packet of vanilla sugar
• 300 g sugar
• 1 pinch of salt
• 250 g buckwheat flour
• 750 g gooseberries
• 30 g cornstarch
• 1 tbsp, heaped baking powder
• 1 tbsp powdered sugar
• Fat for the mold

Instructions

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

gluten-free, makes 12 servings

Separate the eggs. Beat the fat, 100g sugar, vanilla sugar, and salt until creamy. Gradually stir in the egg yolks. Mix the buckwheat flour and baking powder and quickly knead in using the dough hook on a hand mixer. Roll out approximately 2/3 of the dough onto a greased 26cm springform pan. Seal the sides of the pan around it. Shape the remaining dough into a log and press it up to a height of approximately 4cm. Prick the base with a fork and refrigerate to cool slightly. Wash, hull, and dry the gooseberries. Mix the gooseberries with the cornstarch. Beat the egg whites with a grease-free whisk until stiff, gradually adding 200g of sugar. Carefully fold the gooseberries into the meringue. Pour the mixture into the pan and smooth it down with a spatula. Bake the cake in a preheated oven (electric oven 175°C) for 60-65 minutes. If the meringue starts to brown slightly, lower the cake during the last 20 minutes. Let it cool in the pan, then remove it from the pan and dust with powdered sugar. Gluten-free, makes 12 servings.