A simple but delicious cake recipe:
Spread a thin layer of apricot jam on the short pastry base and place the frankfurter base on top.
Drain the gooseberries and bring the juice to the boil with a little bit of sugar (if the gooseberries are fresh, add a little bit of fruit juice). Bind the syrup with cornstarch, fold in the fruit, and spread the amount evenly on the base after it has cooled.
Beat the egg whites with sugar. Fill the meringue mixture into a piping bag and pipe with a large star nozzle.
Bake everything in the heated oven at 230 °C for 7-8 min (more browning) or at 210 °C for 10-12 min (less browning, meringue more thoroughly dried).
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