For the yeast dough, warm the milk lukewarm. Crumble yeast into it and dissolve while stirring. Mix 400 g flour, 100 g sugar, salt, 100 g fat in flakes and 1 egg yolk in a bowl and pour yeast milk over it. Knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 45 minutes. In the meantime, wash and clean the gooseberries and drain well in a sieve. For the crumbles, put 250 g flour, 125 g sugar, vanillin sugar, salt, 1 egg yolk and 150 g fat in flakes into a large mixing bowl and work into crumbles with your hands.
Briefly mix in the almonds. Knead the yeast dough again with your hands, place it on a baking tray (32 x 39 cm) lined with baking paper, roll it out and leave it to rise in a warm place for another 30 minutes. Then spread the gooseberries evenly on the base and sprinkle with crumbles. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes. Remove from the oven and allow to cool on a cake rack. Whipped cream tastes good with it
Preparation time approx. 1 hour 50 minutes. 30 minutes waiting time