For the sponge cake base, beat two egg whites with two tablespoons of hot water, 110 g of sugar and the vanilla sugar until frothy. Then fold in five egg yolks, flour and baking powder. Pour the biscuit mixture into a springform pan.
For the meringue, beat three egg whites with the remaining sugar to a very stiff snow and place in small heaps on the sponge cake dough. Then bake at 160 ° C for 30 minutes.
After cooling, cut through the bottom once.
First distribute the almond flakes on the lower base. Tie the gooseberries with the cake glaze and then distribute them on the lower base as well. Now whip the cream and pour on the gooseberries. Finally, put the meringue base on the cake.
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