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Ingredients | To make approx. 12 servings

Springform cake tin, diameter 26 cm

Mixture:

200 g butter, soft

200 g sugar

4 eggs

200 g flour

1 tsp baking powder

Topping:

400 g gooseberries

50 g flaked almonds

30 g sugar

In addition:

Butter for greasing

Icing sugar for dusting

Per serving

336 kcal, 36 g carbs, 19 g fat, 6 g protein,

3,0 BU

Preparation

1 | Beat the butter and sugar until light and fluffy.

Gradually stir in the eggs.

2 | Mix the flour with the baking powder and fold

into the frothy mixture.

3 | Pour the mixture into a greased springform

cake tin. Briefly rinse the gooseberries, pat them

dry and scatter them over the mixture.

4 | Sprinkle the almonds and sugar over the top

and then bake the cake as indicated.

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5 | Dust the cooked, warm cake with icing sugar.

Cakes and small baked items | 161

[ I n d e x : ] [ I n d e x : ]

Setting procedure:

Baking with PerfectBake

Springform cake tin on the wire rack, level 2

Select Assist

Category: cake, bread

Food: cake

Dish: cakes in tins

Alternative setting:

Top/bottom heating