Gooseberry Crumble Cake
- For the crumble
- 200 grams butter
- 225 grams Pastry flour
- 125 grams ground almonds
- 175 grams sugar
- 1 pinch salt
- 1 packet Vanilla sugar
For the crumble, melt the butter. Mix the flour, almonds, sugar, vanilla sugar and salt. Pour in the melted butter and mix. Let cool. Stir the mixture again until crumbly.
Line a springform pan with parchment paper. Spread half of the crumble in the pan and press into the bottom. Chill for about 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
For the filling, rinse the gooseberries and spin dry.
Toast the chopped almonds in butter until golden. Sprinkle with sugar and let melt, stirring constantly. Pour in the pear juice and gooseberries.
Mix well and let cook over low heat for about 3 minutes. Remove from the heat and let cool.
Separate the eggs. Mix the egg yolks with the quark, sugar, vanilla sugar, cornstarch and lemon juice. Beat the egg whites with a pinch of salt until stiff. Fold into the egg yolk mixture. Spread the egg mixture on the crumble base. Top with the gooseberry mixture and sprinkle with the remaining crumble. Bake for 35-40 minutes. Remove from the oven, let cool and serve sprinkled with powdered sugar.