Buttermilk cake with roasted gooseberries

Name: Buttermilk cake with roasted gooseberries
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 1.2 kg red and green gooseberries; 100 ml Maple syrup; 2 TABLESPOONS + 175 g sugar; 7-10 Tbsp slightly + 175 g soft butter; 7-10 Tbsp some + 275 g flour; 1 package Vanilla sugar; 3 Eggs (Gr. M); 1⁄2 Package Baking Powder; 100 ml Buttermilk; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

1.2 kg red and green gooseberries
100 ml Maple syrup
2 TABLESPOONS + 175 g sugar
7-10 Tbsp slightly + 175 g soft butter
7-10 Tbsp some + 275 g flour
1 package Vanilla sugar
3 Eggs (Gr. M)
1⁄2 Package Baking Powder
100 ml Buttermilk
baking paper

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a baking tray with baking paper. Wash gooseberries, dab dry and clean. Mix with maple syrup and spread on the tray.
2
Sprinkle with 2 tablespoons of sugar. Roast in a hot oven for 20-25 minutes. Remove the gooseberries, let them cool down briefly and reduce the oven temperature (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
3
Grease a springform pan (26 cm Ø) and dust with flour. Cream 175 g butter, 175 g sugar and vanilla sugar with the whisks of the mixer. Stir in the eggs one by one. Mix 275 g flour and baking powder and stir in alternately with the buttermilk.
4
Smooth the dough into the mould.
5
Pour the syrup, which is the result of roasting the gooseberries, into a small pot. Spread a good half of the gooseberries on the dough. (Caution: they are very soft!) Bake in a hot oven for 45-50 minutes.
6
In the meantime reduce the syrup to about half its original volume.
7
Take out the cake. Spread the rest of the gooseberries on top and sprinkle with the syrup. Let the cake cool down, then remove from the mould. Cream double tastes good with it.