John Myers
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Gooseberry Cake with Sour Cream
The perfect gooseberry cake with sour cream recipe with a picture and simple step-by-step instructions.
For approx. 12 pieces; For the biscuit:
- 2 Eggs size M
- 80 g Sugar
- 1 packet Vanilla sugar
- 80 g Wheat flour type 405 or 550
- 40 g Food starch
- 1 tsp Baking powder
For the cream:
- 500 g Green or red gooseberries
- 150 g Sugar
- 150 g Whipped cream
- 2 Very fresh eggs, size M
- 1 packet Vanilla sugar
- 250 g Sour cream
- 1 packet Custard powder
- 40 g Soft wheat semolina
- Powdered sugar
- Wash and clean the berries. Boil 50 g sugar with 200 ml water, reduce for 2-3 minutes. Add the berries and cook for 3-5 minutes. Drain in a colander and allow to cool.
- Preheat the oven to 180 ° C (fan oven: 160 ° C).
- For the sponge cake, beat the eggs with 2 tablespoons of hot water, sugar and vanilla sugar until a thick foam. Mix the flour, starch and baking powder, sieve over it and fold in carefully. Spread the dough in a springform pan (24 cm Ø) lined with baking paper on the bottom. Bake in the preheated oven for about 30 minutes, remove and let cool down a little. Reduce the oven temperature (160 ° C, fan oven: 140 ° C).
- Whip the cream until stiff. Beat the eggs with the remaining sugar and vanilla sugar until foamy. Stir in sour cream, pudding powder and semolina. Fold in the cream. Spread the cream on the sponge cake base. Spread the gooseberries on top.
- Bake the cake for another 40-45 minutes, possibly cover after 30 minutes so that the surface does not get too dark. Let the cake cool in the tin, then loosen it carefully and dust with powdered sugar.
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