Gooseberry cake

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
4 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 16
  • 7-10 Tbsp slightly + 175 g soft butter
  • 200 g demerara sugar
  • 2 packages Vanilla sugar
  • 7-10 Tbsp Salt
  • 1 Egg (Gr. M)
  • 150 g + some flour
  • 100 g ground hazelnuts
  • 150 g tender oats
  • 400 g green + red gooseberries
  • 1 glass (340 g) Gooseberry jam
  • 60 g Hazelnut kernels
  • 50 g white sugar
  • 200 g Whipped cream
  • 7-10 Tbsp Icing sugar
  • baking paper

Directions

  1. 1

    Grease a springform pan (26 cm Ø). For the dough, whisk 175 g butter, brown sugar, 1 packet of vanilla sugar and 1 pinch of salt until creamy. Stir in the egg. Mix 150 g flour, ground hazelnuts and oat flakes.

  2. 2

    Stir into the butter mixture. Pour the dough into the mould and press a flat base with floured fingers, forming a rim about 4 cm high (the dough is quite soft). Chill for about 1 hour.

  3. 3

    Wash the gooseberries, dab dry and clean. Heat jam in a wide pot. Add gooseberries and simmer for about 4 minutes - the gooseberries should not burst open if possible. Remove from the heat and let it cool down.

  4. 4

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Spread gooseberries on the floor. Bake in the hot oven for 40-45 minutes on the bottom shelf. Remove and allow to cool.

  5. 5

    Coarsely chop the hazelnuts. Roast in a pan without fat. Sprinkle with white sugar and caramelize while turning. Spread on baking paper and let cool off.

  6. 6

    Whip the cream until stiff, while pouring in 1 sachet of vanilla sugar. Spread some cream on the cake, sprinkle with nuts. Dust the edge with icing sugar. Add the rest of the cream.

Nutrition Facts

KCAL
410 kcal
CARBS
48 g
FATS
21 g
PROTEINS
5 g