Gooseberry crumble cake

Ingredients for 1 servings:

• 250 g flour
• 1 tbsp flour
• 1 tsp baking powder
• 125 g sugar
• 125 g butter or margarine
• Fat, for the shape
• 400 g gooseberries, for topping
• 100 g butter or margarine, soft
• 125 g sugar
• 2 eggs
• 500 g low-fat curd cheese
• 1 packet of vanilla pudding powder
• 4 tbsp lemon juice, or mixed with orange juice
• 1 tbsp powdered sugar, for dusting

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 55 minutes

Also delicious with plums or currants. Serves 16.

For the dough, mix the flour, baking powder, and sugar. Melt the fat, pour it into the flour, and quickly mix it into crumbles using the dough hook of a hand mixer. Grease a 26 cm springform pan. Spread 3/4 of the crumbles on the base and press down lightly, forming a rim about 2 cm high. Cover and chill for about 30 minutes. Meanwhile, wash the gooseberries, removing the stems and blossom tips. For the filling, beat the soft fat and sugar until fluffy. Beat in the eggs one at a time. Stir in the quark, custard powder, and lemon juice. Spread the quark mixture on the base. Distribute the fruit on top. Mix the remaining crumbles with 1 tablespoon of flour and spread around the edge. Bake the cake in a preheated oven (electric oven: 200 °C top/bottom heat / 175 °C fan / gas mark 3) for about 50 minutes. Remove from the oven and allow to cool. Dust with icing sugar. Whipped cream is delicious with it. Also delicious with plums or currants. Makes 16 pieces.