Separate 4 eggs. Beat the egg whites with the whisks of the hand mixer until stiff, adding 200 g sugar. Cream egg yolks, 1 egg, 100 g sugar, vanillin sugar and salt. Stir in flour and baking powder.
Grease 2 springform pans (26 cm Ø each), line the bottom with baking paper. Spread the dough on the forms and smooth it down. Fold 50 g almonds into the beaten egg white, spread about half of the beaten egg white on each dough and sprinkle with the remaining almonds.
Bake one after the other in a preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 25 minutes. Remove and let cool on a cake rack.
Clean, wash and drain the gooseberries. Mix the cake glaze with 200 ml cold water in a small pot. Bring to the boil while stirring occasionally. Add gooseberries and simmer for about 5 minutes at medium heat while stirring.
Remove from heat and let it cool down.
Whip the cream until stiff, allowing the cream firmer to trickle in. Carefully remove the base from the mould. Place one cake base on a cake plate. Spread gooseberries on top. Spread the cream on the gooseberries and place a second cake layer on top.