Gooseberry crumble cake

Name: Gooseberry crumble cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 400 g red and green gooseberries; 75 g Hazelnut kernels; 300 g Flour; 180 g Butter; 180 g demerara sugar; 1 pinch Salt; 1/2 TEASPOON Cinnamon; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

400 g red and green gooseberries
75 g Hazelnut kernels
300 g Flour
180 g Butter
180 g demerara sugar
1 pinch Salt
1/2 TEASPOON Cinnamon
7-10 Tbsp Grease

Directions

1
Wash and clean the gooseberries and let them drain well in a sieve. Chop the hazelnuts. Put flour, butter in pieces, sugar, salt and cinnamon in a large mixing bowl. Mix with the dough hooks of the hand mixer. Then work into crumbles with your hands. Fold in gooseberries and hazelnuts
2
Spread the crumble mixture in a greased springform pan (26 cm Ø) and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the lower rack for approx. 40 minutes. Approx. 15 minutes before the end of the baking time, place the cake on the upper rack. Remove from the oven and leave to cool on a cake rack for at least 3 hours. (After 3 hours the cake is still a little soft and cannot be cut as well. You can also prepare the cake the day before!) Whipped cream is delicious with it
3
waiting time approx. 3 hours