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Quick gooseberry cake with marzipan

updated

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Ingredients for 1 servings:

  • 1 cake base (sponge cake)
  • 2 jars of gooseberries, 720 ml each
  • 600 ml whipped cream
  • 3 packs of cream stiffener
  • 2 packets of vanilla sugar
  • 75 g sugar
  • 3 packs of cake glaze, light
  • 1 marzipan blanket

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

for 8 pieces

Place the cake base in a dish. Drain the gooseberries and collect the juice. Measure out 1/2 liter of the juice and bring to a boil with the sugar and the glaze. Spread the gooseberries on the base and pour the glaze over them, then let cool. In the meantime, whip the cream with the cream stabilizer and vanilla sugar until stiff. Spread over the cooled gooseberries. Place the rolled-out marzipan layer on top. Simply cut off any marzipan scraps. If desired, leave a little extra cream and dot it on the marzipan layer for decoration. Tip: Instead of the marzipan layer, roll out 200g of marzipan and place it on the cake.

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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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