Gooseberry crumb cake

Ingredients for 1 servings:

• 80 g sugar
• 100 g flour
• 1 pinch of vanilla, ground
• 1 tsp baking powder
• 50 ml oil, neutral
• 50 ml apple juice
• 1 egg(s)
• 1 jar gooseberries (360 g drained weight)
• 1 packet of vanilla pudding powder
• 2 tbsp sugar
• ¼ liter of milk
• 2 chocolate cookies
• Oil for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 45 minutes

for a 20 cm springform pan

Preheat the oven to 180°C (top/bottom heat). Grease a 20cm springform pan with oil. Set aside 1 teaspoon of the sugar for the pastry for sprinkling. For the pastry, combine the remaining sugar, flour, vanilla, and baking powder. Mix the oil, apple juice, and egg, then stir in the flour mixture. Pour the batter into the pan and bake in the center of the oven for 20-25 minutes. Let cool. Meanwhile, for the topping, drain the gooseberries and let them drain. Mix the custard powder with the remaining sugar and 6 tablespoons of milk until smooth. Bring the remaining milk to a boil, stir in the custard powder, and bring to a boil. Fold the berries into the still-warm custard and spread on the cake. Place the chocolate biscuits in a freezer bag and crumble with a rolling pin. Sprinkle the crumbs over the topping. Refrigerate the cake for 2-3 hours, then remove from the pan and sprinkle with 1 teaspoon of sugar.