Gooseberry – Currant – Sheet Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter, (soft or mararine)
- 250 grams sugar
- 2 packs vanilla sugar
- 6 egg (s)
- 100 g cream
- 300 grams flour
- 1 packet baking powder
- 700 g fruits (150 currants, 550 ooseberries - or just one variety)
For the glaze:
- powdered sugar
- Lime juice (or lemon)
Print Recipe
Pin Recipe Instructions
- Beat the butter with sugar and vanilla sugar until creamy and fold in the eggs. Then the cream.
- Mix the flour and baking powder and gradually stir in. Grease a baking sheet and spread the batter on it.
- Clean the gooseberries and currants and spread them over the dough.
- Bake at 150 ° C for approx. 30 minutes - stick test !!!
- Let it cool down and spread the glaze over it.
- Next time I will turn the berries into cornstarch beforehand (before I put them on the base), because they still release moisture to the base after baking, so that it can be a bit too moist at the bottom - in places. With cornstarch you can safely eliminate the small problem.
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