Soak the gelatine leaves in a small bowl with cold water according to the instructions.
Drain the gooseberries in a colander, collect the juice. Put 8 tablespoons of the juice in a small saucepan, fill up the remaining juice to 250 ml with a little water if necessary, stir in 1 tablespoon of sugar and use it to prepare a cake topping according to the instructions. Fold the gooseberries into the pouring mixture and allow to cool.
Squeeze out the soaked gelatine sheets, add to the 8 tablespoons of gooseberry juice in the saucepan and let dissolve over a mild heat while stirring. Let cool down a bit, wait for the gelling process to begin.
Beat 7,400 ml of the cold cream with the vanilla sugar until stiff. Mix in the gelatin juice well.
Place a base on a cake plate, put a cake ring around it. First fill in the gooseberry mass and then the whipped cream gelatin mass. Cover with foil and put in the refrigerator for a few hours or overnight.
Cut the second base into 12 or 16 pieces shortly before serving the cake and place on the cream mixture, until then store openly at room temperature.
Loosen the cake ring with a knife. Whip the remaining 100 ml of whipped cream with the cream stiffener and spread it on the edges of the cake. Dust the finished cake with a little powdered sugar.