Sift flour and baking powder in a bowl, add the sugar, margarine and egg yolk flakes. Fast hands knead the dough uniform. A releasable form of grease, put it in the dough, smooth hands and form bumpers. On the whole surface and remove the pin plug shape with the dough in the refrigerator for 30 minutes Whisk the remaining protein with a pinch of salt in a lush foam and also put into the refrigerator. We will need it later for a curd cream.
Mix the butter with the sugar, add the cheese. Beat with a mixer or blender into a uniform mass (may be used for the same purpose and conventional plug). Gently introduce the beaten egg white, which is we have been in the refrigerator. Cream cheese is ready!
Take the form with the dough from the refrigerator and put the cream cheese evenly on the dough. Gooseberries wash, remove each stalk berries and dried flower remnants. Do not take more berries than indicated in the recipe, otherwise our cake will turn sour and wet from excess berry juice.
hand rubs butter (25 g), flour (1/4 stack.) and sugar (1/4 stack.) to a state of crumbs. On the layer of curd cream scatter gooseberries. Slightly dent in each berry curd cream. Sprinkle our cake sprinkles. It absorbs berry juice, as a result of filling a dense and homogeneous.
Put the pie in the oven, preheated to 180 degrees. Baking time — 1 hour. An indication that the cake is ready, will light golden brown. Ready cake cool without removing from the mold.
This cake is good in the heat and in the cold — for lunch, afternoon tea or as a dessert. Try it with vanilla ice cream with coffee or warm with a cup of fragrant herbal tea cottage.