John Myers
Ingredients for 1 servings:
- 200 g wheat flour type 405
- 1 tsp baking powder
- 140 g sugar
- 200 g butter, soft
- 4 eggs
- 1 pinch of salt
- 1 organic lemon(s), zest
- some vanilla extract or 1 tbsp vanilla sugar
- 450 g gooseberries, fresh
- Fat (baking spray) or butter for the mold
- 450 g gooseberries, fresh
- 400 g sour cream
- 500 ml milk
- 80 g almond flakes
- 4 tbsp sugar
- 1 packet of vanilla pudding powder
Instructions
Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 13 hours 10 minutes
Preheat the oven to 180°C (top/bottom heat). Trim and wash the gooseberries. For the batter, cream the butter, eggs, sugar, vanilla, and a pinch of salt until fluffy. I made it in my food processor. First, use a whisk. Be careful, the butter will make the mixture look crunchy and curdled at first. Then mix everything with the flexible mixer to make it nice and creamy. Mix the baking powder with the flour, add the lemon zest, and briefly mix everything into the batter. Line a 35 x 24 x 8 cm square baking pan with parchment paper. I always wedge a sheet of parchment paper between the frame and the base, so the base doesn’t need to be greased. Spray the edges with baking spray; butter will also work. Now spread the batter evenly over the base and scatter the gooseberries on top. Bake in the preheated oven on the middle rack for 15-20 minutes. In the meantime, make the pudding according to the package instructions. Please use the 4 tablespoons of sugar specified in the ingredients list, not the 2-3 tablespoons on the pudding packet, otherwise the icing will be too tart. Now stir in the sour cream. You can adjust the seasoning to taste. Spread the finished pudding-sour cream mixture over the pre-baked base and top with the remaining gooseberries. Sprinkle the flaked almonds over the top and return everything to the oven for another 15-20 minutes. It’s best to let the cake cool completely in the refrigerator overnight.
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