Gooseberry quick cake

Ingredients for 1 servings:

• 250 g butter, soft
• 220 g sugar
• 2 packets of vanilla sugar
• 1 lemon(s), untreated, grated peel
• 4 eggs
• 75 g cornstarch
• 250 g flour
• 2 tsp baking powder
• 700 g gooseberries, fresh
• Powdered sugar for dusting
• Fat for the mold
• some flour for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

sweet – sour and damn juicy…

Wash the gooseberries and then remove the flowers and stems. Grease a springform pan and dust with a little flour. Beat the butter with a whisk until creamy. Then add the sugar, vanilla sugar, and lemon zest one at a time. Add the eggs one at a time, beating continuously. Mix the cornstarch, flour, and baking powder and stir in briefly. Spread the entire batter into the springform pan and scatter the gooseberries on top. Lightly press the gooseberries into the batter with a spoon and smooth the surface. Bake in a preheated oven at 175°C (top/bottom heat) for about 35 minutes, until the batter is just cooked through (do the skewer or knitting needle test). Let cool and dust with powdered sugar. Tip: The amount is a matter of taste. The more gooseberries, the more sour—but also moister—the cake will be.