Gooseberry Wine Cake

A cake recipe for all foodies:

Mix sugar and sugar until creamy, add the other ingredients and make a smooth dough. Leave this dough to cool for one hour. Then form into a cake springform pan (28 cm ø), raising the edge. Spread the drained gooseberries evenly on the bottom. Cook the custard according to package directions, but use juice and wine instead of milk. If you don’t like wine, you can use juice only. Pour the still hot pudding on the gooseberries form. Then put the cake in the oven, bake at 200 °C for about 45-55 min, depending on the type of oven.

Cool the cake in the mold, then put it in the refrigerator.

Before serving, remove the cake from the pan, whip the whipped cream with the vanilla sugar and the cream stiffener and spread evenly on the cake. Attention: do not forget the edge of the cake.

Brown the almond flakes in sugar and sprinkle on the cake. Garnish with dabs of cream, fresh gooseberries and chocolate flakes.

Tip: If you whip an egg white until stiff and fold it into the custard, the filling will be light and fluffy.

(*) Leni Kwiatkowski, Annette Drosten, Christel Tinnefeld, Caritas-Marienstift in Rheine

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