Put the flour in a bowl and press a depression in the middle. Warm the milk lukewarm. Crumble yeast into it and dissolve it while stirring. Pour into the flour bowl and mix with some flour from the edge. Cover and leave to rise in a warm place for about 15 minutes. Melt the fat.
Add 15 g sugar, 1 packet of vanilla sugar, egg yolk, salt and fat to the pre-dough and knead with the dough hooks of the hand mixer. Then work into a smooth dough with your hands. Cover the dough and let it rise for another 30 minutes in a warm place. Mix quark, 1 egg, 1 packet of vanillin sugar and 2 tablespoons of sugar. Knead the yeast dough again. Grease baking tray. Roll out the yeast dough to an oval (approx. 32 x 16 cm) and place on the baking tray. Cover again and let it rise for about 15 minutes. Pour curd mixture onto the dough, leaving a 1-2 cm wide rim. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Remove and let cool off.
Roll out the yeast dough to an oval (approx. 32 x 16 cm) and place on the baking tray. Cover again and let it rise for about 15 minutes. Pour curd mixture onto the dough, leaving a 1-2 cm wide rim. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Remove and let cool off. Wash and clean the gooseberries. Boil up 1/4 litre apple juice, 50 g sugar and gooseberries. Mix pudding powder and 2-3 tablespoons of apple juice. Bind the gooseberries with it, bring to the boil again and let it cool down a bit. Spread the gooseberry compote on the quark cream and let it cool down. Dust the edge of the dough with icing sugar
Wash and clean the gooseberries. Boil up 1/4 litre apple juice, 50 g sugar and gooseberries. Mix pudding powder and 2-3 tablespoons of apple juice. Bind the gooseberries with it, bring to the boil again and let it cool down a bit. Spread the gooseberry compote on the quark cream and let it cool down. Dust the edge of the dough with icing sugar