Knead 300 g flour, 100 g sugar, vanillin sugar and 1 egg and butter in pieces first with the dough hooks of the hand mixer and then briefly with your hands to a smooth shortcrust pastry. Cover and chill for about 30 minutes. Meanwhile wash gooseberries and plums and drain well. Clean the gooseberries, cut open the plums and stone them. Carve the peaches crosswise, put them in boiling water for 1-2 minutes, take them out and rinse with cold water. Peel skin.
Cut peaches in half, stone them and cut into slices. Stir marzipan, 1 egg and egg yolk until smooth. Stir in 60 g sugar and 30 g flour. Pour the macaroon mixture into a piping bag with a large star-shaped spout. Grease a baking tray and dust with flour. Roll out the short pastry on it. Spray a macaroon rim all around the short pastry and divide the baking tray lengthwise into three fields/strips with two macaroon strips next to each other. Prick the short pastry several times with a fork and sprinkle each with 2 tablespoons of breadcrumbs. Arrange gooseberries on one strip and cover the other two with peaches and plums. Warm up the jam, pass it through a sieve and spread it on the fruits. Sprinkle with 50 g sugar. Bake in the preheated oven, lowest shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 35 minutes.
Prick the short pastry several times with a fork and sprinkle each with 2 tablespoons of breadcrumbs. Arrange gooseberries on one strip and cover the other two with peaches and plums. Warm up the jam, pass it through a sieve and spread it on the fruits. Sprinkle with 50 g sugar. Bake in the preheated oven, lowest shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 35 minutes. Place the finished cake on a rack and let it cool on the tray. Cut the cake lengthwise into individual strips and sprinkle with flaked almonds and icing sugar as desired. Whipped cream tastes good with it