Whole Wheat Gooseberry Cake
A whole wheat gooseberry cake is a recipe featuring fresh ingredients from the berry cakes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 220 g whole wheat flour
- 3 tbsp whole grain sugar
- 100 g cold butter
- 1 egg
- 700 g gooseberries
- 100 g Ground Almonds
- 80 g whole grain sugar
- 2 egg yolks
- 2 tbsp amaretto (almond liqueur)
- butter
- 1 sheet aluminum foil (~80 cm)
- 125 g butter
- 125 g Whole wheat flour
- 75 g chopped almonds
- 100 g sugar
- a pinch of salt
- 1 packet vanilla sugar
Instructions
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1.
Mix the flour with the whole grain sugar in a bowl. Sprinkle the butter in small pieces over it and crumble everything evenly with your fingertips. Add the egg and quickly knead into a smooth dough. Cover and chill for 30 minutes. In the meantime, wash, trim, and pat dry the gooseberries. Line a greased springform pan with the rolled-out dough, pulling up a 4 cm high edge. Prick the dough base several times with a fork. Fold strips of aluminum foil lengthwise and press them against the dough edge. Slide the cake into a cold oven (second rack from bottom) and bake pre-bake at 200°C for 20 minutes. After 15 minutes, carefully remove the foil edge.
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2.
Stir whole grain sugar with almonds, egg yolks, and amaretto; spread over the cake and top with gooseberries.
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3.
For the crumble, melt the butter. In a bowl combine flour, almonds, sugar, and salt; pour in the melted butter, mix lightly, and let cool. Then shape into crumble crumbs.
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4.
Sprinkle the crumble over the cake and bake at 180°C for about 35 minutes until done. Cool on a wire rack inside the pan. Release from the pan before serving.
