Gooseberry-vanilla-mandwich cake from the tin

Name: Gooseberry-vanilla-mandwich cake from the tin
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Ingredients: 500 g red gooseberries; 500 g green gooseberries; 250 g Butter or margarine; 350-375 g Sugar; 3 packages Vanillin sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 1 pinch Salt; 6 Eggs (size M); 75 g Cornstarch; 200 g Schmand; 300 g Flour; 1 package Baking Powder; 100 g flaked almonds; 7-10 Tbsp Lemon balm; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 18

500 g red gooseberries
500 g green gooseberries
250 g Butter or margarine
350-375 g Sugar
3 packages Vanillin sugar
7-10 Tbsp grated rind of 1 untreated lemon
1 pinch Salt
6 Eggs (size M)
75 g Cornstarch
200 g Schmand
300 g Flour
1 package Baking Powder
100 g flaked almonds
7-10 Tbsp Lemon balm
7-10 Tbsp Fat and breadcrumbs

Directions

1
Clean, wash and drain gooseberries well. Cream soft fat, 250 g sugar, 2 packets vanilla sugar, lemon peel and salt with the whisks of the hand mixer. Mix in the eggs one after the other, alternating with the cornflour. Stir in sour cream as well. Mix flour and baking powder and stir in briefly. Put the dough into a greased, breadcrumbed pan of the oven (approx. 34x38 cm) and smooth it down.
2
Spread gooseberries on the dough and sprinkle with almond flakes, remaining sugar and vanillin sugar. Bake in the preheated oven, mid-height (electric oven: 175 °C/ gas: level 2) for 45-50 minutes. Let the cake cool down and cut into 16-20 pieces. Arrange on a plate and serve decorated with lemon balm. Serve with whipped cream