Wash and clean the gooseberries. Mix with maple syrup in a bowl, spread on a baking tray lined with baking paper. Sprinkle with brown sugar. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-25 minutes. Take out and let cool down
Cream fat, vanilla sugar and sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with buttermilk. Put the dough into a greased springform pan (26 cm Ø) and smooth it down. Pour the resulting syrup from the tray into a small pot. Weigh 500 g gooseberries (caution: they are very soft) and spread them on the dough
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 45-50 minutes (stick test). Reduce syrup in the pot to about half its original volume. Remove the cake from the oven. Spread the rest of the gooseberries on top and sprinkle with syrup. Let the cake cool down on a cake rack. Remove the cake from the tin. Serve with double cream
waiting time approx. 3 1/2 hours