Gooseberry-apricot cake

Step 1/3

• 66⅔ g apricots
• 66⅔ g gooseberries
• 3⅓ g vanilla sugar
• butter for greasing

• baking sheet
• oven
• large bowl
• rubber spatula
• cutting board
• knife

Preheat oven to 180°C/350°F. Grease a baking sheet with butter and dust with flour. Halve the apricots and remove the pits then add to a large bowl with the gooseberries. Add half of the vanilla sugar, mix, and set aside.

Step 2/3

• 41⅔ g butter
• 3⅓ g vanilla sugar
• 30 g sugar
• ⅛ tsp salt
• ⅔ eggs
• 41⅔ g flour
• 16⅔ g starch
• ⅛ tbsp baking powder

• large bowl
• hand mixer with beaters

In a large bowl, cream together butter, remaining vanilla sugar, sugar, and salt with a hand mixer with beaters. Add the eggs one at a time, mixing well after each addition. In a separate bowl, mix together the flour, starch, and baking powder. Add to the wet ingredients slowly and mix until just combined.

Step 3/3

• sliced almonds
• vanilla sugar

Pour two-thirds of the batter into the baking sheet and smooth the top with a rubber spatula. Bake at 180°C/350°F for approx. 5 min. Remove and cover with the apricots and gooseberries, then spoon the remaining batter on top and gently spread. Sprinkle with sliced almonds and vanilla sugar, if desired, and bake again for approx. 30 min. or until golden brown. Let cool, slice, and enjoy!

Enjoy your meal!