Irish Gooseberry Meringue Pie

A cake recipe for all foodies:

For the dough, mix the room-warm butter with whiskey, sugar, vanilla sugar and iodized salt until thick and creamy. Add the egg yolks and mix the flour with the baking powder. Stir everything together to form a smooth dough. Brush half of the dough onto a baking sheet lined with baking parchment to form a circle 26 cm in diameter.

For the meringue, whip the egg whites with iodized salt until stiff, gradually adding the sugar. Spread half of the meringue mixture evenly on the pastry circle and sprinkle half of the flaked almonds evenly on top. Bake the base in the heated oven on the second rack from the bottom at 170 °C for about 30 minutes. Prepare the other half of the dough and the meringue mixture in the same way. Cool the cake completely.

For the filling, sprinkle the gooseberries with the sugar and draw the juice. Spread the drained gooseberries (save the juice!) evenly on one cake layer. Cook the cake glaze with the gooseberry juice – perhaps topped up with water – according to package instructions and spread evenly over the gooseberries. Whip the whipped cream with cream stiffener until stiff and spread over the gooseberries form. Place the second base on top and refrigerate until ready to serve. Dust with powdered sugar.

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