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Gooseberry sheet cake

updated

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Ingredients for 1 servings:

  • 250 g butter
  • 1 packet of vanilla sugar
  • 250 g sugar
  • some lemon peel, untreated, grated
  • 4 eggs
  • 100 ml milk
  • 200 g flour
  • 100 g cornstarch
  • 2 tsp baking powder
  • 700 g gooseberries
  • 90 g almond flakes
  • powdered sugar
  • Grease for the tray

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

with fine sponge cake and almond topping

Beat the butter with the vanilla sugar and sugar until fluffy. Beat in the eggs one at a time. Then add the lemon zest. Stir the milk alternately with the flour, cornstarch, and baking powder (all sifted) into the fluffy mixture. Spread the batter onto a greased baking sheet. Wash the gooseberries and let them drain. Then spread them over the batter. Bake the cake at 175°C for about 35 minutes. After 15 minutes of baking, scatter the almond flakes over the cake. Sprinkle the cooled cake with powdered sugar.

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Written by John Myers

Professional Chef with 29 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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