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Crumbly gooseberry cake

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Ingredients for 1 servings:

  • 125 g butter
  • 100 g sugar
  • 200 g flour
  • 1 egg(s)
  • 1 tsp baking powder
  • 1 tbsp butter
  • 2 tbsp sugar
  • 500 ml cream
  • 2 packs of cream stiffener
  • 2 packets of vanilla sugar
  • 1 jar gooseberries

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Make a shortcrust pastry from the dough ingredients and bake two bases at 200°C (400°F) for 10-15 minutes. Make one slightly thicker and crumble the thinner one after it has cooled. Heat the butter and sugar in a pan and caramelize the crumbs from one base slightly. Set aside and let cool. Whip the cream with the cream stiffener and vanilla sugar until stiff. Spread half of it on the base, then spread the drained gooseberries on top and top with the rest of the cream. Sprinkle with the caramelized crumbs and chill for at least 1 hour before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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