Wonderful crested cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Sponge cake base: Beat 6 eggs for 10 minutes until fluffy and fold in 200 g sugar 200 g flour sifted ½ Packet Backp. ½ Bake for 10 hours at 175 degrees Cut the sponge cake base the next day.

2. 2

   Crumble one half of the base and roast it together with 125 g butter 125 g sugar 100 g chopped almonds in a frying pan Put the other half back into the springform pan and cover with 1 glass of drained gooseberries ¼ l gooseberry juice 2 packets of prepared glaze and pour over it warm

3. 3

   ½ l whip cream with 2 sachets of cream stiffener and 1 tablespoon of sugar and spread over the fruit Then spread the roasted cake crumbs - butter - sugar - almond - birthday topping evenly over the cream mixture and press down gently.

4. 4

   Place in a cool place and pull up the edge of the springform pan before serving. You can also use other fruits - the highlight is the wonderful crispy topping.