Gooseberry cake

AUTHOR
Bill Macdonald
DIFFICULTY
very easy
RATING
4 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 16
  • 175 g soft butter
  • 200 g demerara sugar
  • 2 packages Vanillin sugar
  • 1 pinch Salt
  • 1 egg (size M)
  • 150 g Flour
  • 100 g ground hazelnuts
  • 1 knife tip Baking Powder
  • 150 g tender oats
  • 400 g green + red gooseberries
  • 1 glass (340 g) Gooseberry Jam
  • 60 g Hazelnut kernels
  • 50 g white sugar
  • 250 g Whipped cream
  • 2 TABLESPOONS Icing sugar
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    For the dough, mix butter with brown sugar, 1 packet of vanilla sugar and salt until creamy. Stir in the egg. Mix flour, hazelnuts, baking powder and oat flakes, stir into the fat cream. Grease a springform pan (26 cm Ø), put the soft dough into it and press a flat bottom with floured fingers, forming a rim about 4 cm high.

  2. 2

    Chill for about 1 hour.

  3. 3

    Wash the gooseberries, drain well and clean. Heat the jam in a wide pot. Add gooseberries, simmer for 4-5 minutes. The gooseberries should remain whole and not burst open.

  4. 4

    Remove from the heat and let it cool down. Spread gooseberries on the floor. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 40-45 minutes on the bottom shelf.

  5. 5

    Let it cool down on a cake rack.

  6. 6

    Coarsely chop the hazelnuts. Roast in a pan without fat. Sprinkle with sugar and caramelize while turning. Spread on a piece of baking paper and let it cool down. Whip the cream until stiff, sprinkle with 1 sachet of vanilla sugar.

  7. 7

    Spread some cream in the middle of the cake. Sprinkle the cake with nuts. Dust the edge with icing sugar. Add the rest of the cream.

Nutrition Facts

KCAL
410 kcal
CARBS
48 g
FATS
22 g
PROTEINS
5 g