Gooseberry strips

Name: Gooseberry strips
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 2 Glasses (à 720 ml/ 680 g E, 390 g Abtrg) Gooseberries; 2 packets (16 g each) Dessert sauce "Vanilla Flavor; 175 g Low-fat curd; 75 g Sugar; 6 TABLESPOONS Milk; 6 TABLESPOONS Oil; 7-10 Tbsp grated rind of 1 untreated lemon; 1 pinch Salt; 300 g Flour; 1 package Baking Powder; 2 TABLESPOONS Condensed milk for spreading; 25 g flaked almonds; 1 TEASPOON Icing sugar for dusting; 150 g Light cream; 7-10 Tbsp Flour; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

2 Glasses (à 720 ml/ 680 g E, 390 g Abtrg) Gooseberries
2 packets (16 g each) Dessert sauce "Vanilla Flavor
175 g Low-fat curd
75 g Sugar
6 TABLESPOONS Milk
6 TABLESPOONS Oil
7-10 Tbsp grated rind of 1 untreated lemon
1 pinch Salt
300 g Flour
1 package Baking Powder
2 TABLESPOONS Condensed milk for spreading
25 g flaked almonds
1 TEASPOON Icing sugar for dusting
150 g Light cream
7-10 Tbsp Flour
baking paper

Directions

1
Drain the gooseberries on a sieve and collect the juice. Measure out 400 ml of juice. Mix sauce powder with approx. 150 ml juice (of the measured one) until smooth. Bring the rest of the juice to the boil, stir in the sauce powder and bring to the boil again briefly while stirring.
2
Carefully stir in the gooseberries and allow to cool slightly. Meanwhile, for the dough, mix quark, sugar, milk, oil, grated lemon rind and salt in a bowl. Mix flour and baking powder, stir in about half of the flour, then knead in the rest of the flour.
3
Form the dough into a 38-40 cm long roll on a floured work surface and place diagonally on a baking tray lined with baking paper. Flatten the roll to a strip of approx. 18 cm wide. Press a small rim on the left and right side.
4
Put gooseberries on the dough strip, brush the edges of the dough with condensed milk and sprinkle with almond flakes. Bake in the preheated oven, 2nd shelf from below, (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes.
5
Let the cake cool down on the baking tray. Serve dusted with icing sugar. Serve with crème légère.