Gooseberry Cake with Lattice of Dough

Quickly knead all the ingredients for the dough, shape into a ball. Wrap this in cling film and let it rest in the refrigerator for at least 30 minutes. In the meantime, clean and wash the gooseberries. Bring to the boil with 250 ml of apple juice and the sugar, add the pudding mixed in with the rest of the juice, bring to the boil and then allow to cool.

Roll out 2 / 3 of the dough and press firmly into a greased springform pan (22 cm), pulling the edge up a little. Roll out the remaining dough in the size of the form, then cut strips approx. 2 cm wide. Pour gooseberries and place the strips on top as a grid. Bake the cake for approx. 45 at 170 degrees. Sprinkle with powdered sugar before serving. If you want, you can also spread a light lemon glaze on top.