Butter biscuit cake with gooseberries

Ingredients for 1 servings:

• 125 g sugar
• 1 packet of vanilla sugar
• 4 eggs
• 1 pinch of salt
• 100 g flour
• 3 packs of pudding powder, vanilla
• 1 tsp baking powder
• 2 jars of gooseberries
• 750 ml sweet cream
• 1 pack of cookies (butter cookies)
• 250 g powdered sugar
• 6 tbsp lemon juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sheet cake, especially popular with children

Beat the eggs until frothy, then add the vanilla sugar, sugar, and a pinch of salt. Mix the flour, 1 sachet of pudding powder, and baking powder, and carefully fold in. Spread the mixture onto a baking sheet and bake in the oven at 175°C for about 10-15 minutes. Drain the gooseberries in a sieve. Reserve the juice! Make a pudding from 2 sachets of pudding powder and the juice. Bring to a gentle boil. Remove the pudding from the heat and carefully fold in the gooseberries. Be careful, it sets quickly. Spread the gooseberry mixture onto the baked, slightly cooled cake and let cool. Whip the cream until stiff (add cream stabilizer if necessary) and pour it onto the gooseberry mixture. Place the butter cookies close together on top of the cream mixture. Whip the powdered sugar with lemon juice until smooth and spread a thin layer over the butter cookies. Allow the glaze to set and, if desired, decorate with whipped cream, colored sprinkles, or chocolate sprinkles.