User Manual

Cakes and small baked items, desserts and sweet dishes: 145
Gooseberry cake with almond topping - basic recipe for sponge mixture [Index: ] [Index: ]
MCRC00904089_BO_Stachelbeerkuchen_m_Mandelhaube-028_F39MCRC00918133_SE_Stachelbeerkuchen_m_Mandelhaube-016MCRC00903361_NF_Stachelbeerkuchen_m_Mandelhaube-018_RZ1Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking
To make approx. 12 servings
Springform cake tin, diameter 26 cm
MIXTURE:
200 g butter, soft
200 g sugar
4 eggs
200 g flour
1 tsp baking powder
TOPPING:
400 g gooseberries
50 g flaked almonds
30 g sugar
IN ADDITION:
Butter for greasing
Icing sugar for dusting
Per serving
336 kcal, 36 g carbs, 19 g fat, 6 g protein, 3,0 BU
PREPARATION
1. Beat the butter and sugar until light and fluffy. Gradually stir in the eggs.
2. Mix the flour with the baking powder and fold into the frothy mixture.
3. Pour the mixture into a greased springform cake tin. Briefly rinse the gooseberries, pat them dry
and scatter them over the mixture.
4. Sprinkle the almonds and sugar over the top and then bake the cake as indicated.
5. Dust the cooked, warm cake with icing sugar.
Setting procedure:
Top/bottom heating
170 °C
Baking time: 50-60 minutes
Tip:
Rhubarb, redcurrants, apples
or apricots are all delicious alternatives to
gooseberries.
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