Gooseberry-Wähe

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Melt the fat in a saucepan, add the milk and warm up lukewarm. Crumble yeast into it and dissolve it while stirring. Mix flour, 50 g sugar, salt and 1 packet of vanilla sugar in a bowl. Add 1 egg. Add yeast milk and knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 45 minutes

2. 2

   Meanwhile grind the pistachios finely in a universal grinder. Dice the marzipan. Separate 1 egg. Knead marzipan, egg white, pistachios and 75 g icing sugar. Halve the mixture. Form a marzipan strand (approx. 40 cm long) from each half on a work surface dusted with icing sugar.

3. 3

   Grease a spring plate (top 30 cm Ø, bottom 28 cm Ø) and dust with flour. Roll out the yeast dough on a floured work surface to a circle (approx. 38 cm Ø). Carefully lift into the mould, leaving the edge of the dough to hang over. Place the marzipan strands in the mould on the outer edge. Loosely fold the excess dough over the marzipan strands towards the middle. Leave to rise again in a warm place for about 30 minutes

4. 4

   Sort blackberries. Wash and clean the gooseberries and drain well. Mix 3 eggs, egg yolks, 1 packet of vanillin sugar, 50 g sugar, cream and sauce powder in a mixing bowl with the whisks of the hand mixer until smooth

5. 5

   Sprinkle the yeast dough base with breadcrumbs. Spread blackberries and gooseberries on top. Pour the icing evenly over it. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the bottom shelf for approx. 45 minutes. If necessary, cover the edge of the dough after approx. 30 minutes of baking time.

6. 6

   Take the cake out of the oven, place it on a cake rack and let it cool down. Remove from the mould, dust the rim with 1 tablespoon icing sugar and serve

7. 7

   Waiting time approx. 50 minutes

Nutrition Facts

KCAL
340 kcal

CARBS
40 g

FATS
16 g

PROTEINS
8 g