John Myers
Ingredients for 1 servings:
- 200 g flour
- 125 g butter
- 100 g sugar
- 1 egg(s)
- 1 tsp baking powder
- 2 jars of gooseberries
- 1 pack of cake glaze, clear
- 2 cups of cream (200 ml)
- 1 pack of cream stiffener
- 1 tbsp sugar
- 1 tbsp margarine
Instructions
Working time approx. 40 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes
Light and quick cake, always popular at celebrations.
Make a shortcrust pastry from the flour, butter, sugar, baking powder, and egg and chill. Drain the gooseberries in a sieve, reserving the juice. Halve the pastry and bake two cake layers (at 180°C for approx. 15-20 minutes). Spread the berries on the first layer. Meanwhile, bring the juice and the cake glaze powder to a boil, pour over the cake, and let cool. Then crumble the second cake layer into small pieces and toast it in a pan with the sugar and margarine until golden brown. Whip the cream and cream stabilizer until stiff and pour onto the cold cake layer. Finally, sprinkle the pastry crumbs over the cake. The cake also tastes delicious with other fruits, such as cherries!
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