Gooseberry cake with fresh fruit

Name: Gooseberry cake with fresh fruit
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 250 g Flour; 125 g + 1 tablespoon butter; 1 Egg yolk (size M); 200 g + 1 tablespoon of sugar; 500 g Gooseberries; 250 ml apple juice; 1 package Pudding powder "Vanilla Flavor"; 250 g Schmand; 1 package Vanillin sugar; 1 package Citro-back; 500 g Whipped cream; 2 packages Cream stabiliser; 7-10 Tbsp Mint; 7-10 Tbsp Flour; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

250 g Flour
125 g + 1 tablespoon butter
1 Egg yolk (size M)
200 g + 1 tablespoon of sugar
500 g Gooseberries
250 ml apple juice
1 package Pudding powder "Vanilla Flavor"
250 g Schmand
1 package Vanillin sugar
1 package Citro-back
500 g Whipped cream
2 packages Cream stabiliser
7-10 Tbsp Mint
7-10 Tbsp Flour
baking paper

Directions

1
Knead flour, butter, egg yolk, 100 g sugar and 3 tablespoons of cold water. Cover and chill for about 30 minutes. Roll out the dough 4 mm thin on a floured work surface. Cut out a 26 cm Ø base and place on a baking tray lined with baking paper. Place the remaining pieces of dough on the baking tray as well. Prick the dough several times with a fork and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes.
2
Leave to cool on a grill. Wash and clean the berries. Bring to the boil with 200 ml juice and 100 g sugar, simmer for about 1 minute. Lift out the berries. Mix the pudding powder with the rest of the juice, stir into the hot juice, bring to the boil. Add the berries, except some for decoration. Leave to cool a little. Place the base on a cake plate and cover with a cake ring. Spread the gooseberry compote on top and smooth it down. Crumble the short pastry pieces. Melt 1 tablespoon of butter in a pan. Add the crumbs and 1 tablespoon of sugar and roast them until golden brown.
3
Place the base on a cake plate and cover with a cake ring. Spread the gooseberry compote on top and smooth it down. Crumble the short pastry pieces. Melt 1 tablespoon of butter in a pan. Add the crumbs and 1 tablespoon of sugar and roast them until golden brown. Let it cool down. Stir sour cream, vanilla sugar and Citro-Back until smooth. Whip the cream until stiff, while pouring in the cream firming agent. Fold into the sour cream. Spread the cream on the gooseberries and chill for about 1 hour. Remove the tortering. Decorate with breadcrumbs, remaining gooseberries and mint
4
Stir sour cream, vanilla sugar and Citro-Back until smooth. Whip the cream until stiff, while pouring in the cream firming agent. Fold into the sour cream. Spread the cream on the gooseberries and chill for about 1 hour. Remove the tortering. Decorate with breadcrumbs, remaining gooseberries and mint
5
waiting time approx. 3 hours