Picture is the pound cake with gooseberries added

Ingredients:

•          6    Eggs*
•                Sugar**
•                Flour**
•                Unsalted Butter**
•       9 g    Vanilla Sugar
•       7 g    Baking Powder
•    2 tbs    Water, lukewarm
• zest of    ½ Lemon

Directions:

Butter the spring form (10½ inch) and coat with breadcrumbs.
Preheat the oven to 325°F.
The weight of the eggs determine the quantity of flour, butter and sugar needed.
*   First weight the eggs in the shell.
** Weigh up an equal amount of sugar then add the vanilla sugar to it.
** Weigh up an equal amount of flour and add the baking powder to it.
** Weigh up an equal amount of butter
Separate the eggs.
Beat the egg whites with water until stiff peaks form, set aside.
Beat the butter add the egg yolks, lemon zest and sugars.
Gradually add the flour and mix thoroughly.
Fold in the egg whites.
Pour into the prepared spring form.
Bake for 50-60 minutes in convection oven.
Test with a toothpick, when it comes out clean the cake is done.
Dust with confectioners sugar when cake has cooled.

Basic recipe, you can add vanilla, cacao, chocolate chips, rum, nuts, fruits or cinnamon for different tastes.
Can also be covered with a chocolate glaze.

For a square cake (9x9inch pan) base weights on 3 eggs and adjust all other ingredients