Gooseberry butter cake

Name: Gooseberry butter cake
Cook time: 45 min
Total time: 45 min
Yield: 16
Ingredients: 1/4 l Milk; 1 cube (42 g) Yeast; 500 g Flour; 225 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 1 egg (size M); 6 TABLESPOONS Oil; 750 g Gooseberries; 100 g Butter; 75 g flaked almonds; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 16

1/4 l Milk
1 cube (42 g) Yeast
500 g Flour
225 g Sugar
1 pinch Salt
1 package Vanillin sugar
1 egg (size M)
6 TABLESPOONS Oil
750 g Gooseberries
100 g Butter
75 g flaked almonds
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
For the yeast dough, warm the milk lukewarm. Crumble the yeast into it and dissolve in it. Mix flour, 150 g sugar, salt and vanillin sugar in a mixing bowl. Add egg, oil and yeast milk and mix with the dough hooks of the Han
2
Cover the dough and let it rise in a warm place for about 30 minutes. In the meantime wash and clean the gooseberries and drain them well. Knead the yeast dough with floured hands on a floured work surface and roll out on a well greased fat pan (37x32 cm).
3
Let it go again for about 15 minutes. Press several hollows into it and spread butter in flakes and gooseberries. Sprinkle with remaining sugar and almond flakes. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 20-25 minutes.
4
Whipped cream is delicious with it.