Gooseberry tin cake

Name: Gooseberry tin cake
Cook time: 50 min
Total time: 50 min
Yield: 24
Ingredients: 1 kg Gooseberries; 200 g Marzipan raw mass; 4 Eggs (size M); 150 ml Oil; 250 g + 40-60 g sugar; 1 package Vanillin sugar; 1 pinch Salt; 350 g Flour; 2 TEASPOONS Baking Powder; 100 g chopped almonds; 150 g Icing sugar; 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp Fat and flour

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 24

1 kg Gooseberries
200 g Marzipan raw mass
4 Eggs (size M)
150 ml Oil
250 g + 40-60 g sugar
1 package Vanillin sugar
1 pinch Salt
350 g Flour
2 TEASPOONS Baking Powder
100 g chopped almonds
150 g Icing sugar
2-3 TABLESPOONS Lemon juice
7-10 Tbsp Fat and flour

Directions

1
Wash, drain and clean the gooseberries. Coarsely grate the marzipan. Put eggs, oil, 250 g sugar, vanillin sugar, marzipan and salt in a bowl. Stir with the whisk of the hand mixer until smooth. Mix flour and baking powder, add and mix everything immediately. Put the dough into a greased, flour-dusted fat pan and smooth it down. Spread gooseberries on top.
2
Sprinkle with almonds and 40-60 g sugar. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes. Mix icing sugar and lemon juice to a thin glaze. Brush the still hot cake with it. Leave to cool for approx. 1 1/2 hours on a cake rack. Cut into pieces and serve
3
waiting time approx. 1 1/2 hours