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🍽️ Juicy Gooseberry Wreath Cake

140 kcal · 30 min · 4 servings

Ingredients

• 500 g ripe gooseberries
• 200 g wheat flour Type 1050
• 2 tsp baking powder
• 100 g low-fat quark
• 6 tbsp milk (1.5% fat)
• 40 ml rapeseed oil (4 tbsp)
• 100 g marzipan raw mass
• 10 g whole wheat breadcrumbs (1 tbsp)
• 30 g coconut blossom sugar (2 tbsp)
• 0.5 lemon
• 60 g powdered sugar from erythritol (6 tbsp)

Instructions

1. 1. Wash the gooseberries thoroughly.
2. 2. Let the berries drain well.
3. 3. Remove the stems and blossom ends from the berries.
4. 4. Cut very large berries in half.
5. 5. Put wheat flour and baking powder with cream of tartar into a large mixing bowl.
6. 6. Mix the flour and baking powder briefly together.
7. 7. Add quark, four tablespoons of milk, and rapeseed oil to the flour mixture.
8. 8. Knead the dough using the dough hooks of a hand mixer.
9. 9. Knead until a smooth dough forms.
10. 10. Lightly dust your work surface with flour.
11. 11. Roll out the dough on the floured surface.
12. 12. Shape a rectangle with dimensions of approximately 30 by 40 centimeters.
13. 13. Grate the marzipan base on a coarse grater.
14. 14. Spread the grated marzipan pieces evenly over the dough.
15. 15. Mix the prepared gooseberries with breadcrumbs.
16. 16. Mix the berry mixture with coconut blossom sugar.
17. 17. Distribute the berry mixture over the dough.
18. 18. Leave a border of about two centimeters free all around.
19. 19. Roll the dough up starting from the long side.
20. 20. Press the roll slightly firm as you go.
21. 21. Line a baking tray with baking paper.
22. 22. Place the dough roll onto the prepared tray.
23. 23. Bend the roll into a wreath shape.
24. 24. Push the two ends of the roll into each other.
25. 25. Press the joined ends together firmly.
26. 26. Score the surface of the cake with a knife.
27. 27. Cut about five millimeters deep in zigzag patterns.
28. 28. Brush the dough surface with the remaining milk.
29. 29. Preheat the oven to 200 degrees.
30. 30. Use 180 degrees for convection and Gas Level 3.
31. 31. Place the tray on the middle rack.
32. 32. Bake the wreath for about 25 minutes.
33. 33. Take the baking tray out of the oven.
34. 34. Place the tray on a cake rack.
35. 35. Alternatively, you can place it on the inverted oven rack.
36. 36. Let the cake cool down briefly.
37. 37. Squeeze the juice from half a lemon.
38. 38. Put two to three teaspoons of lemon juice into a small bowl.
39. 39. Whisk the juice with powdered sugar made from erythritol.
40. 40. Stir until a smooth glaze forms.
41. 41. Brush the lukewarm cake with the glaze.
42. 42. Let the cake cool down completely.

Nutrition per serving

• kcal: 140
• Protein: 4 g · Fett/Fat: 6 g · Carbs: 17 g