Gooseberry tin cake with frosting

Name: Gooseberry tin cake with frosting
Cook time: 35 min
Total time: 35 min
Yield: 24
Ingredients: 7-10 Tbsp some + 150 ml oil; 7-10 Tbsp some + 350 g flour; 1 kg (à 720 ml) fresh or 2 glasses of gooseberries; 200 g Marzipan raw mass; 4 Eggs (Gr. M); 250 g + 2-3 go. tablespoon sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 2 coated Tsp Baking Powder; 100 g chopped almonds; 150 g Icing sugar; 2-3 TABLESPOONS Lemon juice

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 24

7-10 Tbsp some + 150 ml oil
7-10 Tbsp some + 350 g flour
1 kg (à 720 ml) fresh or 2 glasses of gooseberries
200 g Marzipan raw mass
4 Eggs (Gr. M)
250 g + 2-3 go. tablespoon sugar
1 package Vanillin sugar
7-10 Tbsp Salt
2 coated Tsp Baking Powder
100 g chopped almonds
150 g Icing sugar
2-3 TABLESPOONS Lemon juice

Directions

1
Oil the fat pan (approx. 32 x 39 cm; at least 3.5 cm deep) and dust with flour. Clean and wash gooseberries. Coarsely grate marzipan
2
Mix marzipan, eggs, 150 ml oil, 250 g sugar, vanillin sugar and 1 pinch of salt with a hand mixer until smooth. Mix 350 g flour and baking powder and stir in portions briefly. Spread on the fat pan
3
Spread the gooseberries on the dough. Sprinkle with almonds and 2-3 tablespoons of sugar. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 25 minutes. Mix icing sugar and lemon juice to a thin glaze. Pour onto the hot cake. Let it cool down