Summary

Ingredients

For the dough:

• 375 g wheat flour
• 1 pack yeast dough guarantor
• 50 grams sugar
• 1 packet vanilla sugar
• 1 packet aroma, (finesse lemon peel)
• 1 pinch (s) salt
• 200 ml milk
• 75 g mararine

For covering:

• 2 packs poppy seed bakery
• 400 g sour cream
• 1 pck.pudding powder, almond
• 1 kg gooseberries, fresh (or 2 glasses)

For the sprinkles:

• 100 g wheat flour
• 100 g almond (s), round
• 75 grams sugar
• 1 packet vanilla sugar
• 100 g mararine
• Powdered sugar, for dusting

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Instructions

1. Knead 375 g wheat flour, 1 package yeast dough guarantee, 50 g sugar, 1 package vanilla sugar, 1 package finesse grated lemon peel, 1 pinch salt, 200 ml milk and 75 g soft margarine to form a yeast dough and roll out immediately on the greased baking sheet .
2. Mix 2 packs of ready-to-bake poppy seed filling with 400 g sour cream and 1 pack of almond pudding powder and pour onto the dough. Spread 1 kg of fresh gooseberries (or 2 glasses of well-drained gooseberries) on top.
3. Make sprinkles from 100 g wheat flour, 100 g ground almonds, 75 g sugar, 1 packet of vanilla sugar and 100 g liquid margarine and spread over the gooseberries.
4. Bake at 200 ° C top and bottom heat for approx. 25 minutes. Let cool down a bit, then dust with icing sugar and serve lukewarm.
5. If you take half of the ingredients, the cake can be prepared in a 28 cm springform pan.