EatSmarter exclusive recipe

Gooseberry Wreathwith Marzipan

Gooseberry Wreath - Gooseberry Wreath - This sour-sweet stuffed pastry is an eye-catcher on every coffee table
Gooseberry Wreath - This sour-sweet stuffed pastry is an eye-catcher on every coffee table


Calories:163 kcal
Preparation:35 min
Ready in:120 min
1 serving contains (Percentage of daily recommendation)
Calories163 kcal(8%)
Protein3 g(6%)
Fat5 g(6%)
Carbohydrates24 g(9%)
Added Sugar10 g(11%)
Roughage3 g(10%)

Recipe development: EAT SMARTER


For pieces

1 poundripe Gooseberry
7 ouncesPastry flour
2 teaspoonsCream of tartar
4 ouncesQuark
5 tablespoonsMilk (low-fat)
4 tablespoonsCanola oil (about 40 ml)
4 ouncesMarzipan
1 tablespoonWhole-grain breadcrumbs (about 10 grams)
1 tablespoonCane sugar (about 30 grams)
6 tablespoonsPowdered sugar (about 60 grams)
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Kitchen Utensils

1 Sieve, 1 Cutting board, 1 Small knife, 1 Kitchen scale, 1 Teaspoon, 1 Mixing bowl, 1 Wooden spoon, 1 Tablespoon, 1 Measuring cups, 1 Hand mixer, 1 Rolling pin, 1 Coarse grater, 1 Bowl, 1 Baking sheet, 1 Parchment paper, 1 Large knife, 1 Brush, 1 Wire rack, 1 Citrus juicer, 1 Small bowl


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1 Rinse gooseberries and drain. Halve large berries.
2 Whisk together the flour and baking powder in a mixing bowl. Add the quark, 4 tablespoons milk and the canola oil and knead with the dough hook of a hand mixer until smooth.
3 Roll out the dough on a lightly floured surface to a rectangle (about 30 x 40 cm) (approximately 12 x 16 inches).
4 Grate the marzipan on a box grater and sprinkle over the dough.
5 Mix together the gooseberries, breadcrumbs and cane sugar in another bowl, then spread on the dough, leaving the border (about 2 cm) (approximately 3/4 inch) uncovered.
6 Starting on a long side, roll up the dough firmly into a log.
7 Line a baking sheet with parchment paper, then place the log on top and form into a wreath. Pinch the ends together to help hold the shape. 
8 Score the dough with a sharp knife with cuts about 5 mm (approximately 1/4 inch) deep in a zigzag manner. Brush with the remaining milk and bake on middle rack in preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F/convection 350°F) until golden brown, about 25 minutes.
9 Remove from oven, place on a wire rack and let cool slightly.
10 Squeeze juice from the lemon half. Whisk together 2-3 teaspoons lemon juice and the powdered sugar in a small bowl until smooth and thickened. Drizzle over the lukewarm gooseberry wreath and let cool completely before serving.


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