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Shortcrust:
160 g butter
250 g plain flour
80 g powder sugar
1 yolk
apricot jam

filling:
500 g gooseberries
250 ml white wine
60 g granulated sugar
1 sachet vanilla sugar
one cinnamon stick
organic lemon peel
1 sachet vanilla custard powder
120 ml water
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Shortcrust:
Cut butter into slices and rub into flour. Add sugar, pinch salt, yolk and swiftly knead until smooth and solid. Allow to rest for half hour.
Roll out half of the dough and place in a buttered cake tin. Make some holes with a fork, preheat the oven to 180° C and bake for about 12-15 minutes until light brown. Now thinly brush the cake base with apricot jam.
Bring wine together with granulated sugar, vanilla sugar, cinnamon stick and lemon peel to a boil. Take out cinnamon stick and lemon peel.
Stir custard powder in water and add wine mixture, gently stirring. Simmer for some minutes. Don't forget to stir. Add gooseberries and evenly spread cream onto the cake base. Roll out the second half of the dough and place it onto the cream; put it into the oven again and finish baking for about 15 minutes. Sprinkle with sugar, if desired.