Gooseberry almond cake
(2)
1 hour 40 min
You can make this cake with fresh gooseberries, or with tinned gooseberries.
IngeH
4 people made this
Ingredients
Makes: 1 cake
- For the base
- breadcrumbs
- 200g plain flour
- 120g butter, softened
- 1 egg yolk
- 1 teaspoon distilled white vinegar
- 80g caster sugar
- For the filling
- 300g fresh or tinned gooseberries
- 2 eggs
- 200g caster sugar
- 2 teaspoons vanilla sugar
- 125g ground almonds
- 125ml soured cream
Method
Prep:25min ›
Cook:45min ›
Extra time:30min ›
Ready in:1hr40min
- Preheat oven to 175 C / Gas 3-4. Grease a springform tin and sprinkle with breadcrumbs.
- Mix all ingredients for the base in a bowl till evenly combined. Refrigerate for 30 minutes.
- On a floured surface roll out pastry base to fit the springform pan.
- Bake for 15 minutes.
- Distribute gooseberries over the prebaked base.
- Separate eggs. In a bowl beat egg yolks with sugar and vanilla sugar till pale and fluffy. Stir in almonds and soured cream. Beat egg whites till stiff and fold into mixture. Spread over gooseberries.
- Bake for 30 minutes.
