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🍰 Juicy Gooseberry Nut Cake

685 kcal · 30 min · 4 servings

Ingredients

• 300 g Butter
• 50 g grated hazelnuts
• 150 g brown sugar
• 0.5 packet vanilla sugar
• 4 egg yolks
• 250 g flour
• 2 tsp baking powder
• 1 tbsp cocoa powder
• 8 tbsp egg liqueur
• 500 g gooseberries
• 4 eggs
• 4 egg whites
• 50 g brown sugar
• 8 tbsp egg liqueur
• 100 g honey
• 0.5 packet vanilla sugar
• 2 tbsp cornstarch
• 100 g whipping cream
• 125 g whipping cream
• 100 g gooseberries

Instructions

1. 1. Line a baking tray with baking paper.
2. 2. Beat butter, sugar, and vanilla sugar until fluffy.
3. 3. Stir in the egg yolks one by one into the butter mixture.
4. 4. Mix flour, baking powder, and cocoa in a separate bowl.
5. 5. Gently fold the flour mixture and nuts into the batter.
6. 6. Spread the batter evenly over the tray.
7. 7. Smooth the surface of the dough.
8. 8. Brush the dough with egg liqueur.
9. 9. Wash the gooseberries and pat them dry.
10. 10. Distribute half of the gooseberries on the dough.
11. 11. Separate the eggs so you only use the egg whites.
12. 12. Beat the eight egg whites until very stiff.
13. 13. Fold the sugar into the egg whites.
14. 14. Whisk the egg yolks with egg liqueur, honey, vanilla sugar, and cornstarch.
15. 15. Stir the cream into the egg yolk mixture.
16. 16. Gently fold the egg yolk mixture into the egg whites.
17. 17. Spread the cream onto the dough.
18. 18. Distribute the remaining gooseberries on the cream.
19. 19. Bake the cake at 160 degrees for 45 minutes until golden yellow.
20. 20. Let the cake cool down before serving.
21. 21. Garnish the cake with whipped cream and the remaining gooseberries.

Nutrition per serving

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