Gooseberry poppy seed cake

Ingredients for 1 servings:

• 375 g wheat flour
• 1 pack of yeast dough Garant
• 50 g sugar
• 1 packet of vanilla sugar
• 1 pack flavoring (Finesse lemon peel)
• 1 pinch of salt
• 200 ml milk
• 75 g margarine
• 2 packs of poppy seed cake
• 400 g sour cream
• 1 pack of pudding powder, almond
• 1 kg gooseberries, fresh (or 2 jars)
• 100 g wheat flour
• 100 g almond(s), ground
• 75 g sugar
• 1 packet of vanilla sugar
• 100 g margarine
• Powdered sugar, for dusting

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Knead 375g wheat flour, 1 packet Garant yeast dough, 50g sugar, 1 packet vanilla sugar, 1 packet Finesse grated lemon zest, 1 pinch of salt, 200ml milk, and 75g soft margarine into a yeast dough and immediately roll it out on a greased baking sheet. Mix 2 packets of ready-to-bake poppy seed filling with 400g sour cream and 1 packet almond pudding powder and pour it onto the dough. Spread 1kg fresh gooseberries (or 2 jars of well-drained gooseberries) on top. Make a crumble from 100g wheat flour, 100g ground almonds, 75g sugar, 1 packet vanilla sugar, and 100g liquid margarine and spread it over the gooseberries. Bake at 200°C (top and bottom heat) for about 25 minutes. Let it cool slightly, then dust with powdered sugar and serve lukewarm. If you use half the ingredients, the cake can be made in a 28cm springform pan.