Gooseberry meringue cake

Preparation

• 1
  Mix butter with sugar, vanilla sugar and eggs until foamy. Mix the flour, Cologne flakes and baking powder and stir into the dough. To make the meringue, beat the egg whites with lemon juice until stiff and sprinkle in the sugar. Grease 2 springform pans (Ø 26 cm) and line the bottom with baking paper. Spread the dough on the base and smooth it out. Spread half of the egg whites on each dough and bake both bases.
• 2
  Clean and wash fresh gooseberries. Drain the gooseberries from the jar in a sieve and collect the juice. Mix the cake icing with 200 ml of cold water or 200 ml of the collected juice in a saucepan and bring to the boil while stirring. Add the gooseberries and simmer over medium heat for about 5 minutes while stirring, just briefly stir in the gooseberries from the jar.
• 3
  Beat the cream until stiff and allow the cream to stiffen. Remove the completely cooled bases from the mold. Distribute the cooled gooseberries on one base. Spread the cream on the gooseberries and place the second layer on top.
• 4
  Top/bottom heat: 200 °C Circulating air: 180°C Baking time: approx. 25 minutes Preparation time: approx. 45 minutes (without waiting time)