Fruity cupcake

Name: Fruity cupcake
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 500 g green gooseberries; 300 g red currants; 2 (200 g each) Cup of whipped cream; 1 (à 200 g) Cup of sugar; 1 package Vanillin sugar; 1 pinch Salt; 5 Eggs (size M); 3 (125 g each) beaker flour; 1 package Baking Powder; 200 g Marzipan raw mass; 1/2 (à 100 g) Beaker hail sugar; 7-10 Tbsp Fat and flour

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

500 g green gooseberries
300 g red currants
2 (200 g each) Cup of whipped cream
1 (à 200 g) Cup of sugar
1 package Vanillin sugar
1 pinch Salt
5 Eggs (size M)
3 (125 g each) beaker flour
1 package Baking Powder
200 g Marzipan raw mass
1/2 (à 100 g) Beaker hail sugar
7-10 Tbsp Fat and flour

Directions

1
Wash and clean the gooseberries and let them drain well in a sieve. Remove the currants from the panicles, wash and drain. Pour cream into a mixing bowl. Wash and dry 1 cup.
2
Add 1 cup of sugar, vanillin sugar and salt to the cream and whisk half stiff with the whisks of the hand mixer. Add the eggs bit by bit. Mix flour and baking powder, sieve onto the cream egg mixture and stir in.
3
Put the dough on a well greased baking tray (32 x 39 cm) sprinkled with flour and smooth it down. Dice the marzipan and sprinkle on top. Pre-bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10 minutes.
4
Then spread gooseberries and currants evenly on top. Sprinkle with 1/2 cup of sugar crystals. Bake at the same temperature for another 25-30 minutes. Remove from the oven, place on a rack and allow to cool.