Juicy crumble cake

Name: Juicy crumble cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 500 g Gooseberries; 675 g Flour; 1 package Baking Powder; 350 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 150 ml Oil; 150 ml Mineral water; 3 Eggs (size M); 7-10 Tbsp grated rind of 1/2 untreated lemon; 1 knife tip Cinnamon; 150 g Butter or margarine; 7-10 Tbsp Grease

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

500 g Gooseberries
675 g Flour
1 package Baking Powder
350 g Sugar
2 packages Vanillin sugar
1 pinch Salt
150 ml Oil
150 ml Mineral water
3 Eggs (size M)
7-10 Tbsp grated rind of 1/2 untreated lemon
1 knife tip Cinnamon
150 g Butter or margarine
7-10 Tbsp Grease

Directions

1
Clean and wash gooseberries and dab dry. Mix 375 g flour, baking powder, 200 g sugar, 1 sachet vanilla sugar, salt, oil, seltzer water and eggs with the whisks of the hand mixer to a smooth dough.
2
Grease the grease pan of the oven and spread the dough evenly in it. Spread gooseberries evenly on top. Knead the remaining flour, sugar, vanilla sugar, lemon peel, cinnamon and fat with the dough hooks of the hand mixer.
3
Form into crumbles with your hands and sprinkle over the gooseberries. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 30-40 minutes until golden brown. Whipped cream is delicious with it.