Gooseberry Pudding Cream Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g ooseberries
- 125 g butter
- 225 grams sugar
- salt
- 3 egg (s)
- 200 g flour
- 1 teaspoon, leveled baking powder
- 300 ml milk and 5 tablespoons extra
- 1 bag custard powder, vanilla
- 1 bag vanilla sugar
- 250 g low-fat quark
- 250 g sour cream
Print Recipe
Pin Recipe Instructions
- Mix the butter with 100 g sugar and a pinch of salt until creamy. Stir in the eggs one at a time. Mix flour and baking powder and stir in with 5 tablespoon milk. Spread the dough in a springform pan (26 cm) that has been greased and dusted with flour.
- Mix the custard powder with 4 tablespoons of milk until smooth. Bring the rest of the milk to the boil with 125 g of sugar and the vanilla sugar. Stir in the mixed pudding powder and bring the pudding to the boil while stirring. Remove from the stove. Stir the quark and sour cream into the still hot pudding. Spread the cream on the batter, spread the gooseberries on top and bake the cake in the preheated oven at 180 ° for about 1 hour.
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