Gooseberry-apricot cake from the tin

Name: Gooseberry-apricot cake from the tin
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Ingredients: 750 g Gooseberries; 500 g Apricots; 600 g Marzipan raw mass; 6 Eggs (size M); 275 g Sugar; 350 g Flour; 250 g Butter or margarine; 2 TEASPOONS Baking Powder; 100 ml Milk; 7-10 Tbsp Grease

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 18

750 g Gooseberries
500 g Apricots
600 g Marzipan raw mass
6 Eggs (size M)
275 g Sugar
350 g Flour
250 g Butter or margarine
2 TEASPOONS Baking Powder
100 ml Milk
7-10 Tbsp Grease

Directions

1
Gooseberry washing, cleaning. Wash, quarter and stone the apricots. For the macaroon mixture, whisk marzipan smooth with the whisk of the hand mixer. Stir in 2 eggs one after the other.
2
Add 100 g sugar and 50 g flour and stir in. For the base, stir the fat and 175 g sugar until creamy. Stir in 4 eggs one after the other. Mix 300 g flour and baking powder and stir in alternately with the milk.
3
Grease the baking tray (39 x 27 cm; 4 cm high), place the dough on the tray and smooth it down. Spread fruit on top. Put the macaroon mixture into a piping bag with a star-shaped spout. Spray a grid on the cake.
4
Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower rack for approx. 45 minutes. Let it cool down and cut into pieces. Whipped cream tastes good with it.