Currant-gooseberry cake with marzipan

Name: Currant-gooseberry cake with marzipan
Cook time: 20 min
Total time: 20 min
Yield: 24
Ingredients: 7-10 Tbsp fat & flour; 2 (200 g each) Cup of whipped cream; 1 (approx. 200 g) Cup of sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 5 Eggs (Gr. M); 3 (approx. 450 g) beaker flour; 1 package Baking Powder; 200 g cold marzipan paste; 500 g green gooseberries; 300 g red currants; 1⁄2 (approx. 50 g) Mugs; 7-10 Tbsp Sugar crystals

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 24

7-10 Tbsp fat & flour
2 (200 g each) Cup of whipped cream
1 (approx. 200 g) Cup of sugar
1 package Vanillin sugar
7-10 Tbsp Salt
5 Eggs (Gr. M)
3 (approx. 450 g) beaker flour
1 package Baking Powder
200 g cold marzipan paste
500 g green gooseberries
300 g red currants
1⁄2 (approx. 50 g) Mugs
7-10 Tbsp Sugar crystals

Directions

1
Grease a fat pan (approx. 32 x 39 cm; at least 3.5 cm deep) and dust with flour. Pour cream into a mixing bowl. Rinse a cream cup, dry well and use as a measuring cup.
2
Add sugar, vanilla sugar and 1 pinch of salt to the cream. Whip with the whisk of the mixer until semi-stiff. Stir in the eggs one by one. Mix flour and baking powder and stir briefly into the dough.
3
Spread the dough on the fat pan. Dice the marzipan and sprinkle on top. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 10 minutes.
4
Wash, clean and pat dry the gooseberries. Wash the currants and remove from the panicles. Spread all berries on the dough. Sprinkle with sugar crystals. Bake at the same temperature for about 30 minutes.
5
Let it cool down.