Gooseberry and peach sheet cake from Grandma Bärbel

Ingredients for 1 servings:

• 5 peaches, fresh or 1 can (850ml)
• 750 g gooseberries, fresh or 2 jars (720 ml each)
• 175 g butter or margarine
• 150 g marzipan – raw mass
• 175 g sugar
• 4 eggs (size M)
• 400 g flour
• 3 tsp baking powder
• 75 ml milk
• 2 tbsp powdered sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Blanch the fresh peaches in hot water, rinse, and peel the skin. Then halve and pit them. Cut into thick wedges. Drain canned peaches thoroughly (carefully pat dry with a kitchen towel). Sort, hull, and wash the fresh gooseberries. Do the same with the gooseberries from the jar as with the peaches! Then beat the fat, marzipan, and sugar with the whisk of a hand mixer until creamy. Gradually stir in the eggs. Mix the sifted flour with the baking powder and briefly stir into the fat and egg mixture with the milk. Pour the batter onto a greased baking sheet and smooth it down. Then arrange the fruit on top as desired. Bake in a preheated oven at approx. 200°C for approx. 45 minutes. Remove from the oven and let cool on a wire rack. Dust with powdered sugar. A true treat fresh from the baking sheet!