Gooseberry Cake
1
Gooseberry Cake
This is a lovely layered cake with a simple basic cake on the bottom then a gooseberry layer with sour cream and vanilla pudding.
Ingredients
Serves: 12
- Cake
- 5 eggs
- 2/3 cup (155g) sugar
- 1 1/4 cups (155g) flour
- 2 teaspoons baking powder
- Topping
- 1 packet instant pudding, vanilla flavour
- 750ml milk
- 2/3 cup (155g) sugar
- 600g sour cream
- 1 jar gooseberries, in juice
- apricot baking glaze or warmed apricot jam
Directions
Preparation:25min ›
Cook:25min ›
Ready in:50min
- Fold the flour into the yolk mixture then fold in the whisked egg whites.
- Spread immediately over the baked cake. Drain the gooseberries and spread evenly over top. Cook everything in the oven again for 10 minutes.
- Cake: Preheat oven to 200 degrees C. Line a swiss roll tin or a 20x30cm baking tray with baking paper.
- Separate eggs. Whisk 5 egg yolks and sugar until fluffy. Whisk 5 egg whites until stiff. Mix the flour and baking powder.
- Evenly spread the mixture over the prepared tin. Bake in the preheated oven for 15 minutes.
- Topping Combine the instant pudding with the milk and sugar. Stir the sour cream into the pudding mix.
- After cooling coat with the glaze and allow to set before cutting into slices.
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