🍰 Juicy Gooseberry Cake with Chocolate Cream

Name: Juicy Gooseberry Cake with Chocolate Cream
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g Butter; 100 g Sugar; 1 pinch Salt; 4 Egg yolks; 40 g ground hazelnuts; 200 g Flour; 1 tsp Baking powder; 400 g Gooseberries; 40 g Slivered almonds; 250 g Whipping cream; 1 packet Whipping cream stabilizer; 1 packet Vanilla sugar; 80 g finely chopped dark chocolate

685 kcal · 30 min · 4 servings

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Ingredients

200 g Butter
100 g Sugar
1 pinch Salt
4 Egg yolks
40 g ground hazelnuts
200 g Flour
1 tsp Baking powder
400 g Gooseberries
40 g Slivered almonds
250 g Whipping cream
1 packet Whipping cream stabilizer
1 packet Vanilla sugar
80 g finely chopped dark chocolate

Instructions

1. Thoroughly rinse the gooseberries under running water.
2. Let the berries drain well in a colander.
3. Preheat your oven to 180 degrees Celsius.
4. Grease a springform pan (a cake pan with a removable side) well.
5. Beat the butter together with the sugar and a pinch of salt until creamy.
6. Add the egg yolks one by one and mix them in well.
7. Mix the nuts, flour, and baking powder in a separate bowl.
8. Gently fold the flour mixture into the butter mixture.
9. Put the dough into the prepared pan and smooth it out.
10. Distribute the drained gooseberries evenly over the dough.
11. Sprinkle the cake with the almonds.
12. Bake the cake for about 40 to 45 minutes in the hot oven.
13. Let the cake cool down completely afterwards.
14. Whip the cream together with the cream stabilizer (a stabilizer for cream) and the vanilla sugar until stiff.
15. Fold two-thirds of the chopped chocolate into the finished whipped cream.
16. Spread the chocolate cream evenly over the cooled cake.
17. Garnish the cake with the remaining chopped chocolate.

Nutrition per serving

kcal: 685
Protein: 8 g · Fett/Fat: 42 g · Carbs: 62 g