Gooseberry cream cheese cake

Ingredients for 1 servings:

• 200 g butter, soft
• 200 g sugar
• 1 packet of vanilla sugar
• 4 m.-sized eggs
• 2 tsp, leveled baking powder
• 200 g flour
• 20 ml Amaretto
• 100 g almonds, chopped
• 20 g sugar
• 1 jar gooseberries
• 1 packet of vanilla pudding powder
• 20 g sugar
• 4 sheets of gelatin
• 400 g double cream cheese
• 20 ml lemon juice
• 1 tsp lemon zest
• 250 ml cream, whipped until stiff
• 50 g sugar

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours 40 minutes

Cream the butter with the sugar and vanilla sugar until fluffy. Beat in the eggs one at a time. Mix the flour with the baking powder and stir in a tablespoon at a time. Stir in the Amaretto. Grease a 26 cm springform pan and pour in half of the mixture. Smooth it out and sprinkle with half of the chopped almonds. Sprinkle 10 g of sugar on top. Repeat with the remaining mixture in a second springform pan. Preheat the oven to 150 °C/fan and bake each layer on the middle rack for about 20 minutes until golden brown. Immediately remove from the pan and let cool. For the filling, drain the gooseberries, reserving the juice and bringing to a boil with the vanilla pudding powder. Stir in the gooseberries and 20 g of sugar and let cool slightly. Place one layer on a cake plate and place a cake ring around it. Cut the second layer into 12 equal pieces. Place the gooseberries on the layer and spread evenly. Meanwhile, soak the gelatine in cold water. Mix the cream cheese with lemon juice, 50g sugar, and grated lemon zest. Dissolve the gelatin until it’s dripping wet and add it to the cream cheese mixture. Fold the stiffly whipped cream into the cream cheese mixture. Pour the cream cheese mixture over the cold gooseberries and smooth it down. Place the sliced ​​cake pieces on top and press down lightly. Refrigerate the cake for at least 3 hours.