Summary

Ingredients

For the yeast dough:

• 500g flour
• 100 g butter, or mararine
• 75 grams sugar
• 3 egg yolks
• 250 ml milk
• 42 g yeast
• 0.25 teaspoon ¼ salt
• Lemon zest, grated
• some fat for the tray

For covering:

• 100 g butter
• 100 g suar
• 100 g flaked almonds
• 2 tablespoon honey
• 6 tablespoon cream or milk

For the filling:

• 2 glasses gooseberries
• 50 grams sugar
• 2 packs pudding powder, vanilla or cream

For the cream:

• 800 ml milk
• 100 g suar
• 1 ½ pack powdered custard, vanilla or cream
• 2 packs vanilla sugar
• 400 g whipped cream
• 2 packs gelatine, or 1 sheets
• 250 ml egg liqueur

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Instructions

1. Make a yeast dough from the dough ingredients and let rise. Roll out the dough on a greased tray.
2. Heat milk with butter, add flaked almonds, sugar, honey and cream. Let simmer gently, do not brown, until the mixture looks translucent. Let the topping cool down and distribute it evenly on the yeast dough. Let rise again for about 20 minutes.
3. Bake in a hot oven at 200 ° C for about 20-25 minutes.
4. After cooling, cut the dough once and cut the pieces of dough across.
5. Cut the dough pieces with the almond flake topping to the required size - ideally with an electric knife.
6. Drain 2 glasses of gooseberries. From juice (possibly fill up to 800 ml with water) and 2 packets of pudding powder + possibly sugar, cook pudding, mix in gooseberries, distribute on the lower part of the yeast dough and let cool.
7. Bring the milk to the boil and cook a pudding from milk, pudding powder and sugar.
8. Stir the softened gelatine into the still hot pudding and chill, but do not let it set.
9. When the pudding is cold, carefully mix in the whipped cream and eggnog.
10. Distribute evenly on the gooseberries and cover with pieces of dough with flaked almonds. Once the pieces have set, cut through the pieces.