Gooseberry cake with macaroon grid

Ingredients

Directions

1. 1

   Wash and clean the gooseberries and, depending on the size, possibly halve them. Mix the pudding powder with 5 tablespoons of water until smooth. Bring 450 ml water and 200 g sugar to the boil, add berries and simmer for 2 minutes. Remove from heat, stir in the pudding powder, bring to the boil and simmer for about 1 minute while stirring. Pour into a bowl and let it cool down.

2. 2

   For the macaroon mixture, whisk the marzipan smooth with the whisks of the hand mixer. Stir in 2 eggs one after the other. Add 100 g sugar and 50 g flour and stir in. For the base, mix the fat and 175 g sugar until creamy. Stir in 4 eggs one after the other. Mix 300 g flour and baking powder and stir in alternately with the milk. Grease the baking tray (inside: 33 x 27 cm), put the dough on the tray and smooth it down. Spread gooseberry groats on top. Put the macaroon mixture into a piping bag with a star nozzle. Spray a grid on the gooseberry mixture.

3. 3

   Grease the baking tray (inside: 33 x 27 cm), put the dough on the tray and smooth it down. Spread gooseberry groats on top. Put the macaroon mixture into a piping bag with a star nozzle. Spray a grid on the gooseberry mixture. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower rack for 40-45 minutes. Let it cool down and cut into pieces. Whipped cream tastes good with it

4. 4

   Waiting time approx. 30 minutes