Peach-Gooseberry-Cake

Name: Peach-Gooseberry-Cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 5 Peaches; 750 g Gooseberries; 175 g Butter or margarine; 150 g Marzipan raw mass; 175 g Sugar; 4 Eggs (size M); 400 g Flour; 3 TSP Baking Powder; 75 ml Milk; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Grease

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

5 Peaches
750 g Gooseberries
175 g Butter or margarine
150 g Marzipan raw mass
175 g Sugar
4 Eggs (size M)
400 g Flour
3 TSP Baking Powder
75 ml Milk
2 TABLESPOONS Icing sugar
7-10 Tbsp Grease

Directions

1
Scald peaches hot, rinse with cold water and peel the skin. Halve peaches, stone and cut into thick slices. Sort gooseberries, clean, wash and drain. Beat the fat, marzipan and sugar with the whisk of the hand mixer until creamy. Stir in eggs bit by bit.
2
Mix flour and baking powder and stir into the fat egg mass with the milk. Put the dough on a greased baking tray and smooth it down. Spread fruits on top and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 45 minutes. Let cool on a cake rack and dust with icing sugar. Results in approx. 16 pieces