Gooseberry-rattle cake with lemon curd

Name: Gooseberry-rattle cake with lemon curd
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 1 kg Gooseberries (e.g. red and green); 7-10 Tbsp some + 500 g soft butter; 7-10 Tbsp some + 750 g flour; 300 g demerara sugar; 1 package Vanilla sugar; 7-10 Tbsp Salt; 1 jar (320 g) lemon curd

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

1 kg Gooseberries (e.g. red and green)
7-10 Tbsp some + 500 g soft butter
7-10 Tbsp some + 750 g flour
300 g demerara sugar
1 package Vanilla sugar
7-10 Tbsp Salt
1 jar (320 g) lemon curd

Directions

1
Wash, drain and clean the gooseberries. Grease a fat pan (deep baking tray; approx. 32 x 39 cm) and dust with flour.
2
For the crumbles 750 g flour, 500 g butter, 300 g sugar, vanilla sugar and 1 pinch of salt first with the dough hooks of the mixer, then roughly knead into crumbles with your hands. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: s.
3
Good 2⁄3 Spread the crumble dough on the tray and press it down with your hands to form a base, forming a rim. Mix the berries and lemon curd and spread on the crumble base. Sprinkle the rest of the crumble on top.
4
Bake in a hot oven on the lowest shelf for about 50 minutes. Remove from the oven and allow to cool.