Make a dough from the above ingredients. Divide the dough into 2 layers and place them one after the other in a cake springform pan.
For the filling: whip egg whites with sugar until stiff and spread evenly over the 2 bases, sprinkling each with 1 package of flaked almonds. Bake for 25 to half an hour at 170 degrees.
Cool 1 cake briefly and cut into 12 pieces on the spot. Spread gooseberries evenly on the other base, thicken the juice with cornstarch, pour over the top and cool. Whip 1/2 l of whipped cream with cream stiffener and pour over the gooseberries. Then place the 12 sliced pieces on top.