- For the cake
- 2 prebaked Round cake (for splitting) (from the Bakery or grocery store)
- 100 milliliters Peach Nectar
- 2 centiliters Peach liqueur
- For the filling
- 3 ounces Cape gooseberries
- 400 grams Whipped cream
- 2 teaspoons Vanilla
- 3 packages whipped cream stabilizer
Cut the sponge cake into two circles (18 cm) (approximately 7 inches) and use the leftover pieces elsewhere. Mix the juice with the liqueur and sprinkle over the layers.
Make a cake ring and place it around one of the layers.
Whip the cream with cream stabilizer and 1 teasppon vanilla until stiff. Rinse the gooseberries, pat dry, remove the leaves from 2/3 of the gooseberries and cut in half, turn the remaining leaves upwards to use as decoration. Mix the halved gooseberries with the remaining vanilla. Spread 1/3 of the cream on the bottom cake layer and distribute half of the halved gooseberries on it. Spread with another third of the cream and layer the remaining halved gooseberries on top. Place the second cake layer on top lightly and press firmly, spread with the remaining cream and garnish with the whole gooseberries. Chill for 2-3 hours, then remove the cake ring and serve.