Urmelis gooseberry cake with amaretto sour cream

Ingredients for 1 servings:

• 160 g flour
• 30 g almond pudding powder
• 3 tsp baking powder
• 190 g butter
• 180 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 3 large eggs
• 75 ml cream
• 40 ml Amaretto
• 1 ½ large jars of gooseberries, approx. 500 g
• 350 ml juice (gooseberry juice from the jar)
• ½ pack of vanilla pudding powder
• ½ pack of almond pudding powder
• 40 g sugar
• 500 g cream
• 600 g sour cream
• 120 g powdered sugar
• 5 tbsp lemon juice
• 1 packet of vanilla sugar
• 2 tsp vanilla extract
• 7 tbsp Amaretto
• 18 g gelatin powder
• 1 tbsp juice (gooseberry or apple juice)
• 100 g hazelnut brittle or roasted almond flakes for decoration
• 150 g cream for decoration
• n. B. Gooseberries for decoration
• Fat and flour for the mold
• Oil for the cake ring

Instructions

Working time approx. 2 minutes; Rest time approx. 4 hours 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 5 hours 12 minutes

fruity, creamy with a kick

Preheat the oven to 180°C (top/bottom heat). Line the bottom of a 26cm springform pan with baking paper, then grease and flour. For the base, mix the flour with the custard powder and baking powder in a bowl. In a sufficiently large bowl, cream the butter with sugar, vanilla sugar and salt until creamy. Beat in the eggs one at a time. Quickly stir in the flour mixture alternately with the cream and Amaretto, then mix everything well again with a spatula. Pour the batter into the pan, smooth it out, and bake on the middle rack for about 30 minutes. Remove the base from the pan and let it cool on a wire rack. Then cut it in half horizontally and place the bottom layer on a cake plate. Place a tall cake ring around it and lightly oil it. Drain the gooseberries, reserving the juice. For the gooseberry layer, make a custard according to the instructions, but using the listed ingredients. Pour the custard into a bowl, then fold in the gooseberries and let it cool slightly, stirring constantly. Spread the gooseberry mixture over the base, smooth it out, and chill. For the sour cream, whip the cream until stiff peaks form and chill. Mix the sour cream with the powdered sugar, lemon juice, vanilla sugar, vanilla extract, and 4 tablespoons of Amaretto. Prepare the gelatin according to the instructions, then briefly warm it in the microwave with gooseberry or apple juice and 3 tablespoons of Amaretto. Mix 2 tablespoons of the cream with the gelatin, then stir the mixture into the remaining cream using a mixer. Fold in the cream and season with Amaretto, if desired, but not too much. Spread about half of the cream over the gooseberries, smooth it out, place the second layer on top, and spread with the remaining cream. If you like, you can sprinkle some of the brittle on top now. Chill for at least 4 hours. Carefully remove the cake ring, then sprinkle with the remaining brittle and decorate with cream and a few gooseberries. If you like, you can use just one type of custard powder for the gooseberry pudding. If you don’t have vanilla extract, add a few drops of vanilla flavoring.