Bacon fat cake

Ingredients for 1 servings:

• 380 g flour
• 80 g butter
• 50 g sugar
• 1 pinch of salt
• 1 tsp lemon peel, untreated, grated
• 1 egg(s)
• 100 ml milk
• 20 g yeast
• 1 jar gooseberries
• 2 packets of pudding powder (vanilla flavor)
• 15 tbsp powdered sugar
• 2 tbsp lemon juice
• 250 g fat (hard fat)
• 125 g almonds, chopped
• 250 g butter
• 350 ml milk
• 1 packet of pudding powder (vanilla flavor)

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 50 minutes

Vogtland recipe, according to my grandmother

For the yeast dough, sift the flour into a bowl, add the butter, sugar, salt, egg, and lemon zest. Dissolve the yeast in the lukewarm milk, add it to the flour, and knead everything into a dough. Let the dough prove for about 60 minutes, then roll it out on a baking sheet and let it prove for another 30 minutes. Drain the gooseberries well. Collect the juice. Make a pudding from 2 sachets of custard powder and the gooseberry juice. Spread this pudding along with the gooseberries on the yeast base. Preheat the oven to 160°C and bake the cake for 20-30 minutes. Do not let it overcook. Make a pudding from the other sachet of custard powder and the 350 ml of milk, then stir in the butter. Spread the buttercream over the gooseberry mixture. Now toast the almonds in a little butter and sugar. Mix the icing sugar with the lemon juice, and stir in the toasted almonds. Melt the shortening and stir it into the powdered sugar, then spread it over the buttercream. The cake gets its name from the way the buttercream combined with the powdered sugar and almond mixture resembles bacon grease. The effort is definitely worth it!