Gooseberry cake with frosting

Name: Gooseberry cake with frosting
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 500 g red and yellow gooseberries; 300 g Flour; 1 package Baking Powder; 150 g Low-fat curd; 6 TABLESPOONS Oil; 6 TABLESPOONS Milk; 1 pinch Salt; 175 g Sugar; 1 package Vanillin sugar; 5 Eggs (size M); 200 g Schmand; 1 package Pudding powder "Vanilla Flavor"; 2 TABLESPOONS Breadcrumbs; 1 1/2 TABLESPOONS Icing sugar; 7-10 Tbsp Grease

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

In summer's nothing better than homemade cakes with fresh seasonal fruit - like this gooseberry tin cake under a creamy frosting.

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

500 g red and yellow gooseberries
300 g Flour
1 package Baking Powder
150 g Low-fat curd
6 TABLESPOONS Oil
6 TABLESPOONS Milk
1 pinch Salt
175 g Sugar
1 package Vanillin sugar
5 Eggs (size M)
200 g Schmand
1 package Pudding powder "Vanilla Flavor"
2 TABLESPOONS Breadcrumbs
1 1/2 TABLESPOONS Icing sugar
7-10 Tbsp Grease

Directions

1
Clean and wash the gooseberries and let them drain well in a sieve. For the base, put flour, baking powder, quark, oil, milk, salt, 75 g sugar, vanillin sugar and 1 egg in a mixing bowl.
2
Knead with the dough hooks of the hand mixer to a smooth dough. For the icing, mix sour cream, 4 eggs, 100 g sugar and pudding powder with the whisks of the hand mixer. Put the quark and oil dough on a greased fat pan of the oven (32 x 39 cm) and roll out.
3
Sprinkle with breadcrumbs. Put gooseberries on top. Spread the glaze evenly over the top and bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Remove from the oven, place on a rack and allow to cool. Dust with icing sugar.