Gooseberry Apricot Cake

Name: Gooseberry Apricot Cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 250 g Butter or margarine; 230 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 4 Eggs (size M); 200 g Flour; 125 g Cornstarch; 1 coated Tsp Baking Powder; 2 (720 ml each) glasses of gooseberries or 1 kg fresh fruit; 1 can(s) (425 ml) Apricots; 1 package (200 g) Gelin; 7-10 Tbsp Juice of 1 lemon; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

250 g Butter or margarine
230 g Sugar
1 package Vanillin sugar
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon
4 Eggs (size M)
200 g Flour
125 g Cornstarch
1 coated Tsp Baking Powder
2 (720 ml each) glasses of gooseberries or 1 kg fresh fruit
1 can(s) (425 ml) Apricots
1 package (200 g) Gelin
7-10 Tbsp Juice of 1 lemon
7-10 Tbsp Fat and breadcrumbs

Directions

1
Cream fat, 200 g sugar, vanillin sugar and salt. Add lemon zest. Stir in eggs bit by bit. Mix flour, cornstarch and baking powder and stir into the fat-egg-sugar mixture by the spoonful. Spread the dough on a greased baking tray (approx. 37x36 cm) sprinkled with breadcrumbs. Drain gooseberries well (use the juice for other purposes; clean and wash fresh fruit and stew in sugar water at low heat for about 20 minutes, drain and let cool) and sprinkle on the dough. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 30-40 minutes.
2
Let them cool down. Drain the apricots (collect the juice), cut into slices and spread on the cooled cake. Squeeze the lemon, add to the apricot juice, stir in the gel and the remaining sugar with a whisk. Leave to stand briefly and pour over the fruit. Put them in a cold place. Results in about 16 pieces
3
Fork: Cristofle