Gooseberry Cake

Average: 5 (1 vote)
(1 vote)
Gooseberry Cake
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Health Score:
4,7 / 10
1 hr
ready in 4 h. 30 min.
Ready in


For the batter
5 eggs
100 grams sugar
2 Tbsps Vanilla sugar
1 generous pinch Lemon peel
100 grams Pastry flour
2 Tbsps cornstarch
1 tsp Baking powder
For the filling
500 grams Gooseberry
1 packet vanilla pudding mix (for 500 ml of liquid)
500 milliliters Apple juice
For the Streusel
50 grams butter
50 grams sugar
50 grams ground almonds (peeled)
2 Tbsps chopped Hazelnuts
For the topping
300 milliliters Whipped cream
2 Tbsps Vanilla sugar
How healthy are the main ingredients?
Apple juiceWhipped creamsugarsugaralmondegg

Preparation steps


Preheat the oven to 180°C (approximately 350°F). Grease the bottom of the springform pan with butter.


For the batter, separate the eggs. Beat the egg yolks with the sugar, vanilla sugar and lemon zest until fluffy. Beat the egg whites until stiff and carefully fold into the egg yolk mixture. Sift the flour, starch and baking powder into the egg mixture. Carefully fold into an airy dough. Pour the batter into the pan and bake for about 30 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool in the pan for about 10 minutes. Remove from the pan and cool completely on a wire rack.


For the filling, rinse the gooseberries and drain well. Cook the pudding with the apple juice, according to the package instructions. Remove the pudding from the heat and mix in the gooseberries. Spread the filling on the cake and allow to cool.


For the streusel, beat the sugar and butter over low heat. Mix in the nuts and cook until a light golden brown. Remove from the heat and let cool.


For the topping, beat the cream and vanilla sugar until stiff. Spread the cream on the gooseberries and smooth. Sprinkle with the streusel.


Cut into pieces and serve.