Gooseberry cupcake

Name: Gooseberry cupcake
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 800 g red and green gooseberries; 2 (200 g each) Cup of whipped cream; 1 1/2 (each 200 g) Cup of sugar; 1 package Vanillin sugar; 1 pinch Salt; 5 Eggs (size M); 3 (125 g each) beaker flour; 1 package Baking Powder; 200 g Marzipan raw mass; 100 g Almond slivers; 7-10 Tbsp Fat and flour

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

800 g red and green gooseberries
2 (200 g each) Cup of whipped cream
1 1/2 (each 200 g) Cup of sugar
1 package Vanillin sugar
1 pinch Salt
5 Eggs (size M)
3 (125 g each) beaker flour
1 package Baking Powder
200 g Marzipan raw mass
100 g Almond slivers
7-10 Tbsp Fat and flour

Directions

1
Clean and wash the gooseberries and let them drain well in a sieve. Pour cream into a mixing bowl. Wash 1 cup and dry. Add 1 cup of sugar, vanillin sugar and salt to the cream and whisk it with the whisks of the hand mixer until half stiff.
2
Stir in the eggs bit by bit. Mix flour and baking powder, sieve onto the cream egg mixture and stir in. Pour the dough onto a well greased baking tray (32x38 cm) sprinkled with flour and smooth it down.
3
Finely grate the marzipan on top. Pre-bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10 minutes. Then spread gooseberries evenly on top. Sprinkle with almond slivers and 1/2 cup of sugar.
4
Bake at the same temperature for another 25-30 minutes. Remove from the oven, place on a rack and allow to cool. Cut into pieces. Serve with whipped sour cream.