Yeast gooseberry cake with cinnamon ice cream sauce
easy
90 mins
90 mins
Ingredients
- 75 g Butter or margarine
- 200 ml Milk
- 375 g Flour
- 1 pinch Salt
- 1 egg (size M)
- 7-10 Tbsp grated rind of 1 untreated lemon
- 125 g Sugar
- 1 cube Yeast
- 100 g Butter or Magarine
- 50 g Sugar
- 1 package Vanillin sugar
- 150 g Whipped cream
- 200 g Hazelnut flakes
- 2 (720 ml each) Glasses of gooseberries
- 7-10 Tbsp Grease
- 2-3 TABLESPOONS Sugar crystals
- 1 package (750 g) Vanilla-
- 7-10 Tbsp Ice cream
- 1 coated Tsp Cinnamon
Directions
- 1
Heat the fat and add cold milk. Remove the pot from the stove. Put flour in a bowl. Add salt, egg, lemon zest and sugar, except for a tablespoon. Crumble yeast and mix with remaining sugar.
- 2
As soon as the yeast becomes liquid, add to the flour. Add the lukewarm milk-fat mixture while stirring. Work well with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for 30 minutes.
- 3
In the meantime, melt the fat for the hazelnut glaze in a pot. Add sugar and vanillin sugar and dissolve in it while stirring. Add cream. Stir in the hazelnut flakes, let the mixture cool down.
- 4
Drain the gooseberries. Spread the yeast dough into a greased fat pan of the oven and let it rise for another 15 minutes. Cover with gooseberries. Spread hazelnut icing on top. Bake in a preheated oven (electric: 175 °C/ gas: level 2-3) for 25 to 30 minutes.
- 5
Immediately sprinkle with sugar crystals and leave to cool on the baking tray. To serve, thaw ice, add cinnamon and stir until creamy. Serve with gooseberry cake. Makes 24 pieces.
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