Gooseberry vanilla cream cake

Ingredients

Directions

1. 1

   Put the flour in a mixing bowl. Press a depression in the middle. Put almonds, sugar and salt on the flour rim. Place the fat in small flakes on top. Put the egg yolk in the middle of the hollow.

2. 2

   Work through the whole thing well with the dough hooks of the hand mixer. With cool hands quickly knead to a smooth dough. Wrap dough in foil and chill for approx. 30 minutes. Spread the bottom of a springform pan (26 cm Ø) with fat.

3. 3

   Roll out the dough on a floured work surface to the size of the springform pan. Pour the dough into the mould and prick the base several times with a fork. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 15-18 minutes.

4. 4

   If necessary, cover the mould with baking paper after 12 minutes. Let it cool down on a cake rack. Meanwhile drain the gooseberries. For the cake cream, put cream powder in a high mixing bowl.

5. 5

   Add cold milk and whisk with the whisk of the hand mixer first at low, then at highest setting for about 2 minutes until creamy. Cream soft fat in a mixing bowl with the whisks of the hand mixer.

6. 6

   Add the cake cream all at once and mix everything to a smooth cream. Put about 24 gooseberries aside for decorating. Fold the remaining fruit into the cream. Fill the gooseberry cream onto the shortcrust pastry base and stir until smooth.

7. 7

   Chill for about half an hour. In the meantime, chop the couverture, put it in a freezer bag and melt it in hot water. Whip the cream until stiff. Remove cake from the ring and spread with half of the cream.

8. 8

   Pour the rest into a piping bag with a perforated nozzle. Cut off a small tip of the freezer bag and cover the cake with thin strips of chocolate. Sprinkle with cream and decorate with gooseberries.

9. 9

   Results in about 16 pieces.