Gooseberry Cake with Brittle Sprinkles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 4 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 18) |
Ingredients
- Fat, for the shape
- 400 g flour
- 1 pinch baking powder
- 225 grams sugar
- 2 tablespoon sugar
- 1 pinch (s) salt
- 250 g butter, soft
- 1 egg yolk
- 5 egg (s)
- 1 glass gooseberries, (720ml)
- 600 g sour cream
- 1 pck. Pudding powder, vanilla (for boiling for /2 l milk)
- 100 g brittle, hazelnut
Print Recipe
Pin Recipe Instructions
- Grease the springform pan (26cm). Work the flour, baking powder, 225g sugar, vanilla sugar, salt, butter in flakes and 1 egg yolk first with the dough hook and then briefly with your hands into crumbles.
- Drain the gooseberries well. Press about 2/3 of the crumble in the springform pan evenly on the base. Spread the gooseberries on top, except for a rest to decorate, leaving an approx. 1 cm wide border free.
- Mix 600g sour cream, 5 eggs, 150g sugar and the custard powder with the whisk for about 1/2 minute. Pour over the gooseberries. Bake in the preheated oven (electric stove: 175 ° C / fan oven: 150 ° C / gas level 2) for about 20 minutes.
- Knead the rest of the streusel and 2/3 brittle. Spread on the sour cream mass and bake for about 40 minutes at the same temperature. Let it rest for approx. 10 minutes in the switched off, open oven. Loosen from the edge with the knife. Let cool in the mold for approx. 4 hours.
- 100g sour cream and 2 tablespoon. Mix the sugar. Put in blobs on the cake. Decorate the cake with the remaining brittle and gooseberries.
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