Sunken gooseberry crumble cake

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
5 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 16
  • 250 g Butter
  • 350 g Flour
  • 250 g Sugar
  • 1 heaped tablespoon grated coconut
  • 1 1/2 TSP. Baking Powder
  • 4 Eggs (size M)
  • 400 g colorful gooseberries
  • 1 pinch Salt
  • 1 (5 g) Pouch Citro Back (grated lemon peel)
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Fat and breadcrumbs

Directions

  1. 1

    For the crumbles, melt 50 g butter and let it cool down again. Mix 100 g flour, 50 g sugar, grated coconut and 1/2 teaspoon baking powder. Separate 1 egg. Add melted butter and egg yolk to the flour mixture. Mix until crumbly with the dough hooks of the hand mixer, chill.

  2. 2

    Wash and clean the gooseberries. Cream 200 g butter and 200 g sugar. Season with salt and lemon peel. Stir in 3 eggs and separate egg whites separately. Mix 250 g flour and 1 teaspoon baking powder and stir into the dough. Pour the dough into a greased springform pan (28 cm Ø) sprinkled with breadcrumbs. Spread gooseberries on top. Cover with crumbles. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 50 minutes.

  3. 3

    Pour the dough into a greased springform pan (28 cm Ø) sprinkled with breadcrumbs. Spread gooseberries on top. Cover with crumbles. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 50 minutes. Take out and let cool down. Serve dusted with icing sugar

Nutrition Facts

KCAL
290 kcal
CARBS
33 g
FATS
15 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriesCakeCake

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