For the crumbles, melt 50 g butter and let it cool down again. Mix 100 g flour, 50 g sugar, grated coconut and 1/2 teaspoon baking powder. Separate 1 egg. Add melted butter and egg yolk to the flour mixture. Mix until crumbly with the dough hooks of the hand mixer, chill.
Wash and clean the gooseberries. Cream 200 g butter and 200 g sugar. Season with salt and lemon peel. Stir in 3 eggs and separate egg whites separately. Mix 250 g flour and 1 teaspoon baking powder and stir into the dough. Pour the dough into a greased springform pan (28 cm Ø) sprinkled with breadcrumbs. Spread gooseberries on top. Cover with crumbles. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 50 minutes.
Pour the dough into a greased springform pan (28 cm Ø) sprinkled with breadcrumbs. Spread gooseberries on top. Cover with crumbles. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 50 minutes. Take out and let cool down. Serve dusted with icing sugar