Gooseberry cake with sour cream

Name: Gooseberry cake with sour cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 1 kg Gooseberries (e.g. red and green); 300 g Flour; 1 package Baking Powder; 150 g Low-fat curd; 6 TABLESPOONS + some neutral oil (e.g. rape seed oil); 6 TABLESPOONS Milk; 7-10 Tbsp Salt; 75 g + 100 g sugar; 1 package Vanilla sugar; 5 Eggs (Gr. M); 200 g Schmand; 1 package Vanilla custard powder; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Icing sugar

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

1 kg Gooseberries (e.g. red and green)
300 g Flour
1 package Baking Powder
150 g Low-fat curd
6 TABLESPOONS + some neutral oil (e.g. rape seed oil)
6 TABLESPOONS Milk
7-10 Tbsp Salt
75 g + 100 g sugar
1 package Vanilla sugar
5 Eggs (Gr. M)
200 g Schmand
1 package Vanilla custard powder
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Icing sugar

Directions

1
Clean, wash and drain the gooseberries. For the quark oil dough mix flour and baking powder. Knead the quark, 6 tbsp. oil, milk, 1 pinch of salt, 75 g sugar, vanilla sugar and 1 egg with the dough hooks of the mixer to a smooth dough.
2
Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer).
3
For the icing, mix 4 eggs, 100 g sugar, sour cream and pudding powder in a bowl with the whisks of the mixer.
4
Oil a fat pan (approx. 32 x 39 cm; deep baking tray). Roll out the dough and sprinkle with breadcrumbs. Spread gooseberries on top. Pour the icing evenly over it. Bake in a hot oven for 35-40 minutes.
5
Allow to cool and dust with icing sugar.