Preheat the oven to 160 ° C O / U heat. Grease a 26 cm springform pan and sprinkle with breadcrumbs. Drain the gooseberries well over a sieve. Catch the juice from it and set it aside for another use, e.g. for a spritzer.
Knead the ingredients for the base well with your hands and distribute them on the base in the springform pan. Press the dough about 3 cm high on the edge. Place the springform pan with the batter in the refrigerator.
Mix the butter and sugar together for the quark mixture. Gradually add the eggs. Mix the pudding powder with the milk and add to the egg mixture. Add the quark spoon by spoon and stir everything well.
Take the springform pan out of the refrigerator and spread the well-drained gooseberries on top.
Carefully pour the quark mixture over the gooseberries, the mixture is very liquid. If the gooseberries come up, it doesn't matter.
Then bake the cake for about 85 minutes in the preheated oven until the edge is golden yellow and the center is still light. When the baking time is over, switch off the oven, open the door slightly and let the cake rest in the oven for a few minutes.
Let the cake cool completely on a wire rack, then loosen and remove the edge.