Gooseberry and cherry cake

Ingredients

Directions

1. 1

   Warm 100 ml of milk lukewarm. Put 500 g flour in a bowl and press a depression in the middle. Crumble yeast into it, mix with some flour from the edge, 25 g sugar and warm milk. Cover and let it rest in a warm place for about 15 minutes. Melt 100 g fat, add 150 ml milk. Add 50 g sugar, 1 egg, salt and milk-fat mixture to the flour rim.

2. 2

   Knead everything with the dough hook of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes. For the crumble dough, grate marzipan coarsely. Place in a bowl with 250 g flour, 75 g sugar, 100 g fat and 1 egg. Knead into crumble using the dough hook of the hand mixer. Wash, stalk and stone the cherries. Wash and clean the gooseberries. Grease the fat pan of the oven (approx. 32 x 38 cm) well. Roll out dough on a floured work surface to the size of the fat pan. Put the dough sheet into the fat pan. Spread cherries and gooseberries on it and sprinkle with the crumbles.

3. 3

   Wash, stalk and stone the cherries. Wash and clean the gooseberries. Grease the fat pan of the oven (approx. 32 x 38 cm) well. Roll out dough on a floured work surface to the size of the fat pan. Put the dough sheet into the fat pan. Spread cherries and gooseberries on it and sprinkle with the crumbles. Cover and leave to rise for another 15 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Heat up the orange marmalade and pass through a sieve. Spread the fruit with it. Let them cool down

4. 4

   Cover and leave to rise for another 15 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Heat up the orange marmalade and pass through a sieve. Spread the fruit with it. Let them cool down