Gooseberry and coconut crumble cake

Name: Gooseberry and coconut crumble cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 190 g Butter or margarine; 225 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 250 g Flour; 40 g Coconut flake; 1 glass (720 ml; separation weight 360 g) Gooseberries; 250 g Schmand; 4 Eggs (size M); 1 package Pudding powder "Vanilla Flavor"; 1 package ground saffron (1/2 tins); 7-10 Tbsp Grease; 7-10 Tbsp Icing sugar and coconut chips to taste

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

190 g Butter or margarine
225 g Sugar
1 package Vanillin sugar
1 pinch Salt
250 g Flour
40 g Coconut flake
1 glass (720 ml; separation weight 360 g) Gooseberries
250 g Schmand
4 Eggs (size M)
1 package Pudding powder "Vanilla Flavor"
1 package ground saffron (1/2 tins)
7-10 Tbsp Grease
7-10 Tbsp Icing sugar and coconut chips to taste

Directions

1
Knead warm fat, 125 g sugar, vanilla sugar, salt, flour and grated coconut with the dough hooks of the hand mixer. Then work into crumbles with your hands. Press the crumbles onto a well greased baking tray (26x30 cm) and pre-bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 12 minutes. In the meantime, drain gooseberries well on a sieve.
2
Mix the sour cream, eggs, pudding powder, remaining sugar and saffron with the whisks of the hand mixer. After 12 minutes take the baking tray out of the oven, pour the sand casting on the pre-baked crumbled dough, spread the gooseberries on top and bake for another 25-30 minutes. Dust the cake with icing sugar and decorate with coconut chips as desired. Results in about 16 pieces