Shortbread Cake with Gooseberries
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g suar
- 1 packet vanilla sugar
- 4 egg (s)
- 1 pinch (s) salt
- 100 g flour
- 3 packs pudding powder, vanilla
- 1 teaspoon Baking powder
- 2 glasses gooseberries
- 750 ml sweet cream
- 1 packet biscuits (shortbread biscuits)
- 250 g powdered suar
- 6 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Beat the eggs until foamy, drizzle in the vanilla sugar, sugar and a pinch of salt. Mix the flour, 1 custard powder packet and baking powder and fold in carefully. Spread the mixture on a baking sheet and bake in the oven for about 10-15 minutes at 175 degrees.
- Drain the gooseberries in the colander. Pick up juice! Cook a pudding from 2 sachets of pudding powder and the juice. Bring to the boil only slightly. Remove the pudding from the hob, carefully fold in the gooseberries. Caution, it solidifies quickly Spread the gooseberry mixture on the baked, slightly cooled cake and leave to cool.
- Whip the cream until stiff (if necessary add cream stiffener) and pour onto the gooseberry mixture. Place the shortbread biscuits close together on top of the cream mixture. Mix powdered sugar with lemon juice until smooth and spread thinly on the shortbread biscuits. Let the icing set and decorate with cream tuffs, colorful sprinkles or chocolate sprinkles.
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