Wash and clean the gooseberries and let them drain well in a sieve. Cream fat, salt, vanilla sugar and 125 g sugar with the whisk of the hand mixer. Stir in 3 eggs one after the other. Mix 175 g flour, baking powder and starch, add in portions and stir in. Line the bottom of a springform pan (26 cm Ø) with baking paper.
Fill in the dough and smooth it down. Spread gooseberries on top and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 50 minutes. In the meantime, for the macaroon grid, mix marzipan, 1 egg and egg yolk with the whisks of the hand mixer. Add 50 g sugar and 25 g flour and mix well. Pour the macaroon mixture into a piping bag with a large star-shaped spout. Remove the cake from the oven after 30 minutes, place it on a grid and squirt the macaroon mixture as a grid on the cake. Bake at the same temperature for another 20 minutes. Remove from the oven, remove from the edge of the springform pan and allow to cool in the pan. Remove from the mould and dust with icing sugar.
Pour the macaroon mixture into a piping bag with a large star-shaped spout. Remove the cake from the oven after 30 minutes, place it on a grid and squirt the macaroon mixture as a grid on the cake. Bake at the same temperature for another 20 minutes. Remove from the oven, remove from the edge of the springform pan and allow to cool in the pan. Remove from the mould and dust with icing sugar. Whipped cream tastes good with it
1 1/2 hours waiting time