John Myers
Freshly Hexed Gooseberry Sour Cream Cake
The perfect freshly hexed gooseberry sour cream cake recipe with a picture and simple step-by-step instructions.
- 125 g Butter
- 40 g Sugar
- 1 piece Vanilla pulp
- 1 piece Lemon zest
- 1 pinch Salt
- 3 piece Free range eggs
- 40 g Food starch
- 100 g Sour cream
- 50 g Almonds
- Finely ground
- 0,5 packet Baking powder
- 500 g Fresh red gooseberries
- 50 g Flaked almonds
- 1 tablespoon Sugar
- 100 g Spelled flour
- Preheat the oven to 175 degrees circulating air
- Mix the soft butter with sugar, vanilla pulp, grated lemon zest and salt until creamy
- Mix in eggs one by one, stir in sour cream and ground almonds
- Sift the flour, cornstarch and baking powder over it and stir in
- Place the dough in a springform pan (28cm) that has been greased and sprinkled with breadcrumbs, smooth out
- Spread the gooseberries on top, sprinkle with flaked almonds and sugar
- Bake in a preheated oven at 175 degrees circulating air for about 45-50 minutes
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