Gooseberry Cake

Gooseberry Cake


2 people made this

This is a lovely layered cake with a simple basic cake on the bottom then a gooseberry layer with sour cream and vanilla pudding.


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

Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

  1. Fold the flour into the yolk mixture then fold in the whisked egg whites.
  2. Spread immediately over the baked cake. Drain the gooseberries and spread evenly over top. Cook everything in the oven again for 10 minutes.
  3. Cake: Preheat oven to 200 degrees C. Line a swiss roll tin or a 20x30cm baking tray with baking paper.
  4. Separate eggs. Whisk 5 egg yolks and sugar until fluffy. Whisk 5 egg whites until stiff. Mix the flour and baking powder.
  5. Evenly spread the mixture over the prepared tin. Bake in the preheated oven for 15 minutes.
  6. Topping Combine the instant pudding with the milk and sugar. Stir the sour cream into the pudding mix.
  7. After cooling coat with the glaze and allow to set before cutting into slices.

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