Wash the gooseberries, drain in a sieve and clean. Cream fat, vanilla sugar, salt and 200 g sugar with the whisk of the hand mixer. Separate 6 eggs. Put the egg whites in a cool place. Stir egg yolks and 3 eggs one after the other into the fat-sugar mixture. Mix flour, baking powder and starch and stir in several portions
Place the dough on a greased, floured fat pan of the oven (32 x 39 cm) and smooth it down. Spread gooseberries evenly on top and bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes
Beat the egg whites and lemon juice until stiff, adding 300 g sugar. Beat the egg whites until the sugar has dissolved and the egg white mass is shiny. After the specified baking time, remove the cake from the oven, spread the meringue evenly and loosely over the cake, leaving an approx. 1 cm wide rim all around. Bake at the same temperature for another 12 minutes.
Remove from the oven, place on a cake rack and allow to cool. Dust thinly with icing sugar, cut into pieces and arrange on plates