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Gooseberry Cake

5 from 3 votes
Course Dinner
Cuisine European
Servings 6 people
Calories 234 kcal

Ingredients
 

For covering

  • 600 g Gooseberries
  • 150 g Sugar
  • 1 Pudding powder
  • 2 tbsp Raisins
  • 2 tbsp Citronat (Succade)
  • 2 tbsp Rum

For the dough

  • 250 g Flour
  • 80 g Sugar
  • 100 g Butter
  • 0,5 packet Baking powder
  • 1 Egg
  • 1 pinch Salt
  • 1 tbsp Milk

Instructions
 

  • Mix the rum and lemon peel with the rum the night before and let it steep. Bring the cleaned gooseberries with the sugar and a cup of water to the boil, allow to cool.
  • Make a shortcrust pastry from the ingredients, wrap it in foil and let it rest for 30 minutes in the refrigerator. Pass the gooseberries through a sieve, collect the juice. Bring the juice to the boil and bind with the pudding powder mixed in a little water.
  • Stir the gooseberries, lemon peel and raisins into the "pudding" and let cool down a little. Roll out 2/3 of the dough and place in a greased springform pan, press the edge down well. Top up the berry mixture. Roll out a thin sheet of dough from the remaining dough and place on top of the berry mixture.
  • Bake for 50-60 minutes at 180 degrees fan-assisted (preheated). Sprinkle with powdered sugar before serving.

Nutrition

Serving: 100gCalories: 234kcalCarbohydrates: 38.5gProtein: 2.4gFat: 6.4g
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Written by John Myers

Professional Chef with 25 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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