Gooseberry yeast cake with curd semolina
easy
90 mins
90 mins
Ingredients
- 500 g Flour
- 1 egg (size M)
- 1 pinch Salt
- 75 g Sugar
- 1 cube (42 g) Yeast
- 80 g Butter or margarine
- 3/8 l Milk
- 7-10 Tbsp Grease
- 1/2 l Milk
- 80 g Durum wheat semolina
- 3 Eggs (size M)
- 100 g Sugar
- 1 package Vanillin sugar
- 7-10 Tbsp grated peel of 1
- 7-10 Tbsp untreated lemon
- 375 g Low-fat curd
- 3-4 Tbsp Breadcrumbs
- 1 kg red gooseberries
Directions
- 1
Put flour, egg, salt and sugar, except for a tablespoon, in a bowl. Mix the yeast with the remaining sugar in a cup. Melt the fat in a saucepan, then add the cold milk and remove from the heat.
- 2
Add yeast to the flour, then stir in the lukewarm milk-fat mixture and knead everything into a soft yeast dough. Cover with a cloth and leave to rise in a warm place for about 30 minutes. Meanwhile, bring the milk to the boil for the glaze, sprinkle in semolina and leave to swell on the switched-off hotplate.
- 3
Then set aside to cool. Cream egg yolks, sugar and vanilla sugar. Stir in lemon zest and the quark. Then add the quark mixture to the cooled semolina. Beat the egg whites until stiff and fold in at the end.
- 4
Wash the gooseberries, drain well and clean. Spread the yeast dough in a greased fat pan of the oven and sprinkle with breadcrumbs. Spread the curd semolina evenly on top. Finally sprinkle the gooseberries on top.
- 5
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 40-45 minutes. Let the cake cool down, cut into 24 pieces. Whipped cream tastes good with it.
Nutrition Facts
210 kcal
31 g
6 g
7 g
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