Clean and rinse the gooseberries. Cream the butter with the sugar, egg yolks and vanilla sugar. Sift the flour, mix with cornstarch and baking powder, then stir into the egg mixture. Whip the egg whites until creamy and stir into the mixture.
Grease an ovenproof dish with butter and spread with the gooseberries, sprinkle the flaked almonds on top. Spread the egg mixture on top and bake in a preheated oven at 180 °C for about 45 minutes.
Sprinkle the casserole with powdered sugar and serve with wine cream sauce.
Gooseberries, the rest put on the dough. Tastes good warm with a scoop of vanilla ice cream, cooled down well with whipped cream.
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