Swimming Pool Torte

Grease two springform tins and dust with a little flour. Preheat the oven to 180°C top/bottom heat (fan oven: 160°C).

For the meringue, whisk the egg whites with the sugar until stiff, then set aside. For the base, cream the butter with the sugar and vanilla sugar in a mixing bowl, add the egg yolks and eggs and stir in. Mix the flour with the cornflour and baking powder and sift into the batter.

Add the milk and lemon zest and fold half of the reserved egg whites into the batter. Divide the batter between the two tins and smooth out. Place the remaining beaten egg whites on one of the two bases. Spread the flaked almonds over the base with the beaten egg whites. Bake the cake bases in the preheated oven for approx. 25 mins.

Place a cake ring around the base without the meringue. For the cake filling, pour the gooseberries through a sieve and drain well. Cook a cake glaze with water and sugar according to the instructions on the packet. Add the gooseberries to the hot icing and immediately spread the mixture over the cake base, smooth out and leave to cool.

Whip the cream with the cream stiffener and spread generously over the cake until smooth. Cut the second cake base (with meringue) into twelve pieces and place the individual pieces on top of the cream layer all around. Chill the cake in the fridge for 3 hours. Dust with powdered sugar just before serving.