Warm the milk lukewarm, crumble yeast into it and dissolve it. Put flour, egg, 30 g sugar, 25 g butter and salt in a bowl. Add yeast milk and knead everything into a smooth dough.
Cover and leave to rise in a warm place for about 30 minutes. Melt 75 g butter in a pot. Add 90 g sugar and dissolve in it. Add 125 g cream and cook for 1 minute. Stir in almonds.
Grease a springform pan (26 cm Ø). Knead the yeast dough again and roll out into a circle (26 cm Ø) on a floured work surface. Put the dough into the springform pan and spread the almond paste on top.
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Loosen the edge with a knife. Leave to cool in the mould. Wash and clean the gooseberries. Bring 200 ml water and 100 g sugar to the boil, add gooseberries and cook for 2 minutes.
Drain gooseberries, collect sugar water. Cut the cake in half horizontally. Cover the bottom of the cake with gooseberries. Mix the cake glaze with 5 tablespoons of cold water in a small pot until smooth, add 200 ml of gooseberry stock and bring to the boil while stirring, allow to cool for 1 minute and spread over the gooseberries.
Whip 250 g cream until creamy, mix with mascarpone. Add sauce powder and stir vigorously for about 1 minute. Spread the cream over the gooseberries and smooth it down. Place the upper cake base on the cream.