Gooseberry meringue cake

Ingredients for 1 servings:

• 125 g margarine
• 4 egg yolks
• 125 g sugar
• 1 packet of vanilla sugar
• 150 g flour
• 2 tsp baking powder
• 4 egg whites
• 200 g sugar
• 200 g almonds, sliced
• 1 jar gooseberries
• 2 tbsp sugar
• 3 tsp cornstarch
• 2 cups of cream
• 2 packets of vanilla sugar
• 2 packs of cream stiffener

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 15 minutes

Make a batter from margarine, egg yolks, sugar, vanilla sugar, flour, and baking powder. Beat the egg whites and sugar until stiff peaks form. Pour the batter into two 26 cm springform pans, add the stiff peaks of egg white, and scatter the almonds on top. Bake one after the other at 180°C (top/bottom heat) for about 30 minutes. If baking both layers at the same time, use a fan-assisted oven at 160°C (fan oven). Drain the gooseberries. Bring the juice, sugar, and cornstarch to a boil. Then add the gooseberries and bring to a boil briefly. Allow to cool slightly and spread on one of the layers. Whip the cream with the vanilla sugar and cream stiffener and pour over the gooseberries. Cover with the second layer.