Gooseberry sheet cake with currant glaze

Ingredients for 1 servings:

• 400 g flour
• 150 g butter
• 50 g almond flour
• 2 eggs
• 120 g sugar
• Grease for the tray
• Breadcrumbs for sprinkling
• 1.2 kg gooseberries
• 6 eggs, possibly one more
• 250 g sugar
• 600 g sour cream
• 1 pack vanilla pudding powder, optional
• 500 g currants
• 3 packs of cake glaze, red

Instructions

Working time approx. 1 hour; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 10 minutes

can be frozen well

Steam the gooseberries until they produce approximately 400-500g of juice. Drain and reserve the juice; it will be used later for the icing. Let the gooseberries cool. Make a shortcrust pastry from the flour, butter, almond flour, eggs, and sugar. Press the dough onto a greased baking sheet, sprinkle with breadcrumbs, and arrange the gooseberries on top. Bake the cake for 25 minutes in a preheated oven at 200°C (top/bottom heat). Meanwhile, prepare the cream topping. Separate the remaining 6-7 eggs. Mix the egg yolks with the sugar, sour cream, and custard powder. Fold in the beaten egg whites. Pour the cream topping onto the cake base and bake for another 30 minutes. Let the finished cake cool. Meanwhile, warm the currants, puree them with a hand blender, and press the mixture through a sieve. Collect the juice and mix it with the gooseberry juice. If necessary, add a little water to make approximately 800 ml of liquid. Heat the juice with the cake glaze according to the package instructions and then spread it over the cake. Variation: Add almond slivers to the gooseberries.