Gooseberry crumble cake from the tray

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Put 500 g flour in a bowl and press a depression into it. Heat 50 ml milk. Dissolve yeast in the milk. Pour yeast milk and 50 g sugar into the hollow and mix with some flour from the rim to a thick mash. Cover the dough and let it rise in a warm place for about 15 minutes.

2. 2

   Warm 200 ml milk lukewarm. Add 100 g butter, egg, 50 g sugar, salt and milk to the pre-dough and knead well with the dough hooks of the hand mixer. Cover the dough and let it rise for another 30 minutes. Melt 120 g butter. Finely chop the ginger. Put 200 g flour, 70 g sugar and ginger in a bowl. Add butter and knead into crumbles using the dough hooks of the hand mixer. Knead the dough on a floured work surface and roll out (approx. 32 x 37 cm). Place the dough on a greased and floured fat pan of the oven, cover and leave to rise in a warm place for approx. 20 minutes. Clean, wash and dry gooseberries.

3. 3

   Add butter and knead into crumbles using the dough hooks of the hand mixer. Knead the dough on a floured work surface and roll out (approx. 32 x 37 cm). Place the dough on a greased and floured fat pan of the oven, cover and leave to rise in a warm place for approx. 20 minutes. Clean, wash and dry gooseberries. Spread the gooseberries and crumbles on the cake and bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Take the cake out of the oven and let it cool down on a kitchen grid. Whipped cream tastes good with it

4. 4

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
230 kcal

CARBS
33 g

FATS
9 g

PROTEINS
4 g