John Myers
Contents
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Ingredients
INGREDIENTS DOUGH:
- 500 g Wheat flour type 550
- 1 packet Baking powder
- 200 g Butter or margarine
- 200 g Extra fine sugar
- 1 tbsp Bourbon vanilla sugar
- 1 pinch Salt
- 5 Eggs size M, free range
- 750 g Gooseberries fresh
INGREDIENTS SPREADS:
- 200 g Spelt flour type 630
- 120 g Brown sugar
- 120 g Butter
- 1 pinch Salt
- 1 Msp Baking powder
for the FORM:
- Grated hazelnuts to taste
Instructions
PREPARATION:
- Wash the gooseberries, remove the stems and crowns. Drain well in a colander. Lightly grease the 26cm springform pan and sprinkle with grated hazelnuts. Set aside until use.
- Preheat the oven to 170 ° hot air (190 ° O / U heat). Mix flour with baking powder and sieve.
PREPARATION:
- Put the butter or margarine, sugar, vanilla sugar and salt in the mixing bowl and whisk until frothy. Work in the eggs one by one. Then stir in the flour by tablespoonfuls. Please make sure that the batter should always be stirred in one direction. This will make the dough nice and loose.
- Now mix the well-drained gooseberries with the finished dough. Pour the mixture into the prepared form and smooth it out.
PREPARATION Crumble:
- Sift the flour and baking powder. Add brown sugar, salt and cold butter. Chop everything well with a dough card until you have small crumbs. Spread these on the surface of the dough.
- Place the springform pan on the middle rack in the oven and bake for 50 minutes at 170 °. If you like the crumbles even more crispy, increase the temperature to 200 ° in the last 10 minutes.
- When the baking time is over, take the pan out of the oven and remove the edge from the pan with a knife. After 15 minutes, remove the edge of the mold and let the cake cool down completely. Cut the cake into 12 pieces to serve.
- Freshly whipped cream (with vanilla extract) tastes good with it. I wish a good appetite.
Nutrition
Serving: 100gCalories: 208kcalCarbohydrates: 32.3gProtein: 0.6gFat: 8.1g
