Gooseberries may not be unbeatable vitamin C bombs, but they are still rich in the immune-strengthening vitamin. The small fruits also contain the soluble fibre pectin, which has a positive effect on intestinal health and supports digestion. With their mix of acid and potassium, gooseberries also ensure a balanced fluid balance in the body and promote the elimination of excess water.
Instead of gooseberries, other seasonal fruits also taste good. Depending on availability, this gooseberry cake can be quickly converted into another cake.
- 125 grams butter
- 200 grams Pastry flour
- 75 grams Shredded coconut
- 1 pinch salt
- 1 tablespoon powdered sugar
- 1 egg
- 350 grams Gooseberry
- 2 tablespoons cornstarch
- 100 grams Marzipan (room temperature)
- 80 grams softened butter
- 2 eggs
- 50 grams Pastry flour
- 1 generous pinch Vanilla bean
- Coconut flakes (for sprinkling)
Preheat the oven to 200°C (approximately 400°F).
Combine butter, flour, coconut, salt and powdered sugar with a pastry cutter. Add egg and quickly mix into a smooth dough. flatten and press into a buttered pie dish. Prick the bottom several times with a fork and pre-bake for about 10 minutes.
Remove crust and reduce heat to 180°C (approximately 350°F).
Rinse and dry gooseberries. Combine with cornstarch. Beat marzipan and butter until creamy. Stir in eggs, flour and vanilla until smooth. Spread onto crust and top with gooseberries. Bake for another 35 minutes.
Remove from oven and sprinkle with coconut. Slice and serve warm or chilled.