Kokos-Gooseberry-Wähe

Name: Kokos-Gooseberry-Wähe
Cook time: 2 h
Total time: 2 h
Yield: 12
Ingredients: 25 g butter/margarine; 1/8 l Milk; 1/2 cube (21 g) fresh yeast; 250 g Flour; 5-6 Tbsp Sugar; 4 Eggs (Gr. M); 1 pinch Salt; 300 g green and red gooseberries; 1 TEASPOON Cinnamon; 3 TABLESPOONS + 2 tablespoons grated coconut; 250 g Crème fraîche or sour cream; 150 g Whole milk yoghurt; 7-10 Tbsp Fat and breadcrumbs; 2 TABLESPOONS Icing sugar

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

25 g butter/margarine
1/8 l Milk
1/2 cube (21 g) fresh yeast
250 g Flour
5-6 Tbsp Sugar
4 Eggs (Gr. M)
1 pinch Salt
300 g green and red gooseberries
1 TEASPOON Cinnamon
3 TABLESPOONS + 2 tablespoons grated coconut
250 g Crème fraîche or sour cream
150 g Whole milk yoghurt
7-10 Tbsp Fat and breadcrumbs
2 TABLESPOONS Icing sugar

Directions

1
Melt the fat, add the milk and dissolve the yeast. Place in a bowl with flour, 1 tablespoon sugar, 1 egg and salt and knead into a smooth dough using the dough hooks of the hand mixer. Cover and leave to rise in a warm place for 30-40 minutes
2
Wash, clean and dry gooseberries. Mix with 1-2 tablespoons sugar, cinnamon and 3 tablespoons grated coconut. Beat 3 eggs, 3 tablespoons sugar, crème fraîche and yoghurt
3
Grease a sewing or pie dish (26-28 cm Ø) and sprinkle with breadcrumbs. Knead the dough, roll out round (approx. 30 cm Ø) and place in the form. Spread gooseberries on it, pour the icing over it. Bake in the hot oven (electric range: 175 °C / convection oven: 150 °C / gas: level 2) on the lower rack for 45-55 minutes
4
Let it cool down. Roast 2 tbsp. grated coconut without adding fat. Sprinkle the cake with icing sugar and the rest of the grated coconut