Gooseberry tin cake

Name: Gooseberry tin cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 750 g Gooseberries; 250 g Butter or margarine; 250 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 4 Eggs (size M); 100 ml Milk; 200 g Flour; 100 g Cornstarch; 2 TEASPOONS Baking Powder; 75-100 g flaked almonds; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Grease; 7-10 Tbsp whipped cream, steamed gooseberries and flaked almonds

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

750 g Gooseberries
250 g Butter or margarine
250 g Sugar
1 package Vanillin sugar
7-10 Tbsp grated rind of 1 untreated lemon
4 Eggs (size M)
100 ml Milk
200 g Flour
100 g Cornstarch
2 TEASPOONS Baking Powder
75-100 g flaked almonds
2 TABLESPOONS Icing sugar
7-10 Tbsp Grease
7-10 Tbsp whipped cream, steamed gooseberries and flaked almonds

Directions

1
Clean, wash and drain the gooseberries. Cream fat, sugar, vanillin sugar and lemon peel. Stir in the eggs one after the other. Add milk and finally briefly stir in flour, cornstarch and baking powder.
2
Spread the dough on a greased baking tray (33x39 cm). Spread gooseberries on it and bake in the preheated oven (electric: 175 °C / gas: level 2) for about 35 minutes. After about 15 minutes baking time, sprinkle almond flakes on the cake.
3
Let it cool down, dust it thickly with icing sugar and cut it into about 25 pieces. Serve with whipped cream or decorate with cream tuffs, steamed gooseberries and flaked almonds.