Gooseberry Cuts

Ingredients

Directions

1. 1

   Warm 100 ml of milk lukewarm. Pour flour into a bowl, make a depression in the middle. Crumble yeast into it, mix with some flour from the edge, 25 g sugar and warm milk. Cover and let it rest in a warm place for about 15 minutes. Melt 100 g butter, add 150 ml milk. Add 50 g sugar, egg, salt and milk-fat mixture to the flour rim.

2. 2

   Knead everything into a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes. Wash, drain and clean the gooseberries. Grease the fat pan of the oven (approx. 32 x 38 cm) well. Roll out the dough on a floured work surface to the size of the fat pan. Place the dough sheet in the fat pan. Spread gooseberries on it, spread 100 g butter in flakes on it. Sprinkle with 60 g sugar and flaked almonds. Leave to rise for another 15 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Let cool off.

3. 3

   Place the dough sheet in the fat pan. Spread gooseberries on it, spread 100 g butter in flakes on it. Sprinkle with 60 g sugar and flaked almonds. Leave to rise for another 15 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Let cool off. Beat the egg whites until stiff, sprinkle 125 g sugar on top. Pour the beaten egg whites into a piping bag with star-shaped spout and squirt onto the cake. Bake under the preheated oven grill for 2-3 minutes until golden brown. Let it cool down. Cut the cake into pieces

4. 4

   Beat the egg whites until stiff, sprinkle 125 g sugar on top. Pour the beaten egg whites into a piping bag with star-shaped spout and squirt onto the cake. Bake under the preheated oven grill for 2-3 minutes until golden brown. Let it cool down. Cut the cake into pieces