Gooseberry milkmaid cheesecake

Ingredients

Directions

1. 1

   Wash, clean and drain the gooseberries. Put some berries aside for decoration. Cream 100 g butter, 100 g sugar and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one by one. Stir in the quark, condensed milk and cheesecake aid one after the other.

2. 2

   Dust gooseberries with flour and fold into the quark mixture. Grease a springform pan with a high rim (26 cm Ø) well and sprinkle with breadcrumbs. Pour in the quark mixture and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 40 minutes. In the meantime chop the almonds coarsely. Bring 100 g butter, 100 g sugar, honey and cream to the boil in a saucepan, simmer for about 5 minutes at low heat. Mix in the almonds. Take the cake out of the oven. Add almond mixture and spread, leaving a rim of about 1 cm free. Bake at the same temperature for another 15-20 minutes.

3. 3

   Bring 100 g butter, 100 g sugar, honey and cream to the boil in a saucepan, simmer for about 5 minutes at low heat. Mix in the almonds. Take the cake out of the oven. Add almond mixture and spread, leaving a rim of about 1 cm free. Bake at the same temperature for another 15-20 minutes. Remove the edge of the cake from the tin and let it cool in the tin on a cake rack. Dust with icing sugar and decorate with gooseberries