Summer gooseberry crumble cake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Put 375 g flour, salt and lemon zest in a bowl. Stir yeast with 2 teaspoons of sugar until smooth. Stir in another 50 g sugar. Add yeast mixture and another 50 g sugar to the flour.

2. 2

   Melt 75 g fat, add milk. Add lukewarm milk-fat mixture and egg to the flour mixture. Knead ingredients with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rise in a warm place for about 20 minutes.

3. 3

   Meanwhile clean the gooseberries separately, wash them carefully and drain them well. Melt the remaining fat. Put the rest of the flour, sugar and cinnamon in a bowl. Add melted fat and knead ingredients into crumbles.

4. 4

   Knead the yeast dough well with your hands again. Roll out the dough on a greased baking tray and sprinkle with breadcrumbs. Using a knife, mark a diagonal cross in the dough sheet so that four dough triangles of the same size are formed.

5. 5

   Spread green and red gooseberries alternately in the dough triangles. Sprinkle the crumbles over them. Let the cake rise in a warm place for another 10 minutes. Then bake in the preheated oven (electric: 200 °C/ gas: level 3) for 35-40 minutes.

6. 6

   Then let the cake cool down a little. Cut the cake into pieces and serve. Whipped cream tastes good with it.