Gooseberry and bee sting tart with fresh gooseberries

Name: Gooseberry and bee sting tart with fresh gooseberries
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 185 g Whipped cream; 250 g sugar + 1 tablespoon sugar; 3 Eggs (size M); 7-10 Tbsp Salt; 3 packages Vanillin sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 225 g Flour; 1 package Baking Powder; 60 g Butter; 2 TABLESPOONS Milk; 100 g flaked almonds; 450 ml clear apple juice; 1 package Pudding powder vanilla flavor; 400 g Gooseberries; 375 g Schmand; 1 package Powdered sauce; 7-10 Tbsp Grease

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

185 g Whipped cream
250 g sugar + 1 tablespoon sugar
3 Eggs (size M)
7-10 Tbsp Salt
3 packages Vanillin sugar
7-10 Tbsp grated rind of 1 untreated lemon
225 g Flour
1 package Baking Powder
60 g Butter
2 TABLESPOONS Milk
100 g flaked almonds
450 ml clear apple juice
1 package Pudding powder vanilla flavor
400 g Gooseberries
375 g Schmand
1 package Powdered sauce
7-10 Tbsp Grease

Directions

1
Mix cream, 125 g sugar, eggs, salt, 1 packet of vanillin sugar and lemon zest. Mix flour and baking powder, stir in. Smooth the dough in a greased springform pan (26 cm Ø). Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 18 minutes. Bring butter, milk, 125 g sugar and 1 packet of vanilla sugar to the boil.
2
Remove from the heat, fold in almonds and allow to cool slightly. Place the topping on the pastry base and bake at the same temperature for another 10-15 minutes. Remove the cake and let it cool down. Wash and clean the gooseberries. Mix 6 tablespoons of apple juice with the remaining sugar and pudding powder until smooth. Bring the rest of the juice to the boil, add the gooseberries and steam for about 5 minutes. Stir in the pudding powder and bring to the boil again. Remove the cake from the tin and cut through 1x. Spread the gooseberries on the bottom base. Let cool off.
3
Stir in the pudding powder and bring to the boil again. Remove the cake from the tin and cut through 1x. Spread the gooseberries on the bottom base. Let cool off. Cut the upper cake layer into 12 cake pieces. Whip sour cream, remaining vanilla sugar and sauce powder until creamy. Pour the mixture into a piping bag with star-shaped spout, spray spirally onto the compote and place about 7 compartments on top