Gooseberry cake with crumbles

Ingredients

Directions

1. 1

   Cut 100 g butter into pieces and mix with 225 g flour, 1 egg yolk and 75 g icing sugar, first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Roll out the dough round (approx. 30 cm Ø) on a floured work surface. Line a greased springform pan (26 cm Ø) with the dough. Press the sides of the short pastry well or cut it to the same height with a knife. Chill the dough in the form for about 30 minutes.

2. 2

   Meanwhile put 150 g flour, 75 g sugar, 75 g butter in flakes, 1 egg yolk and salt in a bowl. First knead with the dough hooks of the hand mixer, then with your hands to form crumbles, chill for about 30 minutes. Sort the gooseberries. Mix curd, sour cream, 150 g sugar and vanillin sugar with the whisks of the hand mixer until smooth. Stir in the eggs one after the other. Stir in sauce powder. Fill the cheese mixture into the springform pan and smooth it down. Spread the berries and crumbles on top and bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the 2nd rack from the bottom for 60-70 minutes. Let rest for about 10 minutes with the oven door open.

3. 3

   Stir in sauce powder. Fill the cheese mixture into the springform pan and smooth it down. Spread the berries and crumbles on top and bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the 2nd rack from the bottom for 60-70 minutes. Let rest for about 10 minutes with the oven door open. Remove from oven and let cool on a cake rack. Dust the edge of the cake with 1 tablespoon icing sugar

4. 4

   waiting time 2 1/2 hours