- For the shortcrust pastry
- 100 grams sugar
- 200 grams butter
- 300 grams Pastry flour
- 1 egg
- Pastry flour (for work surface)
- butter (for pan)
For the pastry: knead all ingredients quickly until smooth dough forms, wrap in foil and refrigerate for 30 minutes.
Roll out dough on a floured work surface larger than the pan, place in the greased springform pan and make an edge all around.
For the filling: separate eggs. Combine quark, sugar, egg yolks, lemon zest and juice. Melt butter, cool slightly and add to quark mixture. Add vanilla pudding to quark mixture. Beat egg whites until stiff, carefully fold into quark mixture and spread on shortcrust base. Rinse and dry gooseberries, clean from stems if necessary and arrange on quark mixture. Press lightly. Bake in preheated oven at 180°C (approximately 350°F) for about 45 minutes or until golden brown. If cake browns too quickly, cover with buttered parchment paper. Remove from oven and allow to cool. Remove from springform pan and transfer to cake plate. Serve.