Gooseberry cake

Name: Gooseberry cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 500 g green gooseberries; 250 g Butter or margarine; 300 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 4 Eggs (size M); 250 g Flour; 50 g Cornstarch; 1 package Baking Powder; 2 Protein; 1 TEASPOON Lemon juice; 150 g Gooseberry jam; 2 TABLESPOONS Almond slivers to sprinkle; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

500 g green gooseberries
250 g Butter or margarine
300 g Sugar
1 package Vanillin sugar
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon
4 Eggs (size M)
250 g Flour
50 g Cornstarch
1 package Baking Powder
2 Protein
1 TEASPOON Lemon juice
150 g Gooseberry jam
2 TABLESPOONS Almond slivers to sprinkle
baking paper

Directions

1
Sort the gooseberries, wash and drain. Cream fat, 150 g sugar, vanillin sugar, salt and lemon peel. Stir in the eggs bit by bit. Mix flour, cornstarch, up to 1 teaspoon, and baking powder and stir into the dough.
2
Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down. Spread 2/3 of the fruit on top. Bake the cake in a preheated oven (electric: 175 °C/ gas: level 2) for about 1 hour.
3
Cover if necessary. Remove from the oven and leave to cool in the mould for about 15 minutes. Beat egg whites and lemon juice until very stiff. Stir in the rest of the sugar. Sift the remaining starch over the mixture and fold in carefully.
4
Loosen the edge of the springform pan. Spread the beaten egg whites with a tablespoon in a cloudy pattern on the edge of the cake, leaving the centre free. Bake in a preheated oven at the same temperature for about 15 minutes. Reduce jam thickly at medium heat.
5
Fold in the rest of the fruit and place in the middle of the cake. Allow to set. Roast almond slivers in a pan without fat until golden brown and sprinkle over the cake. Results in about 12 pieces.