For the tart with physalis, beat the egg whites until stiff and add the sugar. Mix the cornstarch, water and vinegar together until smooth. Add this to the beaten egg whites.
Put the mixture in a greased ovenproof dish and leave it in the oven at 150 °C for an hour. Then turn off the oven and leave the cake in the oven for another half hour (so that the dough does not sink in).
Whip the cream with 2 tablespoons of sugar until stiff. Spread it over the cooled cake base and top it with 300 gr physalis.
Mix the flour, wine, sugar, sour cream and vanilla sugar in a saucepan and stir until smooth. Bring it to a boil, stirring, and let it boil for a few minutes.
Pour the cooled sauce over the cake.
An exotic cake recipe!