Gooseberry Sour Cream Cake with Vanilla Crumble

Name: Gooseberry Sour Cream Cake with Vanilla Crumble
Total time: 90 min
Yield: 8
Ingredients: 150 g soft butter; 120 g sugar; 3 Stück eggs; 1 TL vanilla extract; 1 Prise salt; 300 g wheat flour; 2 TL baking powder; 80 ml milk; 500 g gooseberries; 250 g sour cream; 1 Stück egg; 40 g sugar; 150 g wheat flour; 100 g cold butter; 80 g sugar; 1 TL vanilla extract

A juicy sheet cake with tart gooseberries, creamy sour cream and crisp vanilla crumble. It goes well with afternoon coffee and can be prepared in advance.

By yumbelo · 8 servings · 90 minutes

Gooseberry Sour Cream Cake with Vanilla Crumble

Ingredients

150 g soft butter
120 g sugar
3 Stück eggs
1 TL vanilla extract
1 Prise salt
300 g wheat flour
2 TL baking powder
80 ml milk
500 g gooseberries
250 g sour cream
1 Stück egg
40 g sugar
150 g wheat flour
100 g cold butter
80 g sugar
1 TL vanilla extract

Method

Preheat the oven to 175 °C top and bottom heat. Line a baking tray of about 30 x 40 cm with baking paper.
Beat the butter, sugar, vanilla extract and salt in a large bowl until fluffy. Beat in the eggs one at a time.
Mix the flour and baking powder and stir them into the butter mixture alternately with the milk until a smooth batter forms. Spread the batter evenly on the tray.
Wash the gooseberries, remove the stem ends and blossom remnants, and pat the berries dry.
Stir the sour cream, egg and sugar until smooth and spread over the batter. Distribute the gooseberries evenly on top.
For the crumble, rub the flour, cold butter cubes, sugar and vanilla extract with your fingertips into coarse crumbs and sprinkle generously over the berries.
Bake the cake on the middle rack for about 45 minutes, until the crumble is golden brown and the batter in the centre is no longer moist. Let the cake cool in the tray and cut into eight pieces.