Separate 2 eggs, chill the egg whites. Knead 50 g cold butter, icing sugar, flour, vanillin sugar, 1 egg yolk and 1 pinch of salt with floured hands to a smooth dough. Wrap the dough in foil, chill for about 30 minutes
Wash and clean the gooseberries. Roll out the dough on a floured work surface until round (approx. 22 cm Ø). Grease a springform pan (20 cm Ø), put the dough into it and press it lightly
Mix 75 g soft butter, 100 g sugar, 1 pinch of salt and lemon zest with the whisks of the hand mixer for 2-3 minutes until creamy. Stir in 2 eggs and 1 egg yolk one after the other. Add sauce powder and stir in. Stir in quark in two portions
Fill the cheese mixture into the mould, spread it out smoothly and spread gooseberries on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour on the bottom shelf
Beat the egg whites, 1 pinch of salt and 1 dash of lemon juice until stiff, adding 75 g sugar. Remove the cake after the indicated baking time. Spread the meringue on the cake, leaving approx. 1 cm free at the edge
Bake at the same temperature for another 10 minutes, remove from oven. Leave the cake to cool on a cake rack for about 2 hours, remove from the tin
waiting time approx. 2 1/4 hours