Butter Cookie Cake with Gooseberries

A great cake recipe for any occasion:

Preheat oven convection: 175 degrees . Grease baking tray (approx. 35x40cm).

Separate eggs. Whip egg whites until stiff, adding vanilla sugar, sugar and salt. Stir in egg yolks. Mix flour, 1 sachet pudding powder and baking powder and fold in. Spread amount on baking sheet and bake in stove for 12- 15 minutes. Cool.

Drain gooseberries, reserving juice. Stir 2 sachets pudding powder and 8 tbsp juice. Boil the rest of the juice. Stir in pudding, let it bubble up. Fold in berries, spread on bottom. Cool.

Whip whipped cream, perhaps in portions, until stiff. Spread evenly over compote with a pastry scraper. Place about 36 butter cookies from the edge of the baking sheet close together on top of the cream layer. Mix powdered sugar and juice of one lemon until smooth and spread thinly on butter cookies. Allow frosting to set. Cut cake into pieces and perhaps decorate with cream tuffs, gooseberries and chocolate shavings.

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