Apricot-Gooseberry-Wreath

Name: Apricot-Gooseberry-Wreath
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 5 small apricots; 150 g Gooseberries; 150 g soft butter or margarine; 125 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 3 Eggs (size M); 225 g Flour; 1/2 package Baking Powder; 100 ml Buttermilk; 1 TABLESPOON Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

5 small apricots
150 g Gooseberries
150 g soft butter or margarine
125 g Sugar
1 package Vanillin sugar
1 pinch Salt
3 Eggs (size M)
225 g Flour
1/2 package Baking Powder
100 ml Buttermilk
1 TABLESPOON Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Wash, halve, stone and chop the apricots. Clean and wash the gooseberries. Cream fat, sugar, vanilla sugar and salt with the whisk of the hand mixer. Stir in eggs one after the other. Mix flour and baking powder, alternately stir in with buttermilk. Fold in fruit.
2
Grease a Savar form (24.5 cm Ø; 1 1/2 litre capacity) and dust with flour. Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes, remove from oven. Cool the cake in the tin on a cake rack for approx. 15 minutes. Remove the cake from the edge of the mould with a knife. Turn out of the mould, let it cool down and dust with icing sugar
3
waiting time approx. 1 1/2 hours