How to make
Beat the eggs with the sugar into a thick, white and fluffy cream. It is important for them to be at room temperature.
The butter is melted with the white chocolate in a water bath at low temperature, although it takes longer.
Pour over the egg foam and beat again briefly. The flour with the baking powder is sifted to the mixture and mixed with a wooden spoon, until it is fully absorbed.
The nuts are chopped and added with a slight stirring.
Pour everything into a 8x8″ (20x20 cm) baking pan or one with an approximate size and grease and flour it in advance or cover it with baking paper.
The washed and dried gooseberry grains are added on top. They will sink, because the consistency of the mixture is rather rare and airy. Don't let this bother you.
The cake is baked at 360°F (180°C) for 20 minutes. Once it has cooled, cut it into squares and serve it with a cup aromatic coffee.
Enjoy!
