Gooseberry Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 125 g butter, soft
- 125 g suar
- 1 packet vanilla sugar, bourbon
- possibly butter-vanilla flavor
- 3 egg (s)
- 200 g flour
- 2 teaspoons, leveled baking powder
- possibly milk
For covering:
- 500 g ooseberries, fresh or straiht from the lass
- 2 medium egg (s), separated
- 100 g suar
- 1 packet vanilla sugar, bourbon
- 50 g hazelnuts, round
Print Recipe
Pin Recipe Instructions
- For the dough, stir the butter until foamy, whisk with sugar, vanilla sugar, possibly butter-vanilla flavor and eggs to form a homogeneous mass. Stir in flour and baking powder and possibly a little milk. The dough should fall off the stir stick with difficulty. Put the dough in a springform pan with a diameter of 26 cm that has been greased and dusted with flour and prebake at 175 ° C for about 10 minutes.
- For the topping, clean the fresh gooseberries or let the fruits drain from the glass. Beat the egg whites until stiff while drizzling in the sugar mixed with vanilla sugar. Fold in the egg yolks and hazelnuts and finally fold in the gooseberries quickly.
- Immediately distribute the mixture on the pre-baked dough and bake everything at 175 ° C for another 30 to 40 minutes.
- Tip:
- Also tastes good with currants.
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