Gooseberry and Curd Cake

For the gooseberry and curd cake, first preheat the oven to 180 °C. Prepare a short pastry according to the basic recipe.

Prepare a shortcrust pastry according to the basic recipe (or use 1 pkg. of ready-made shortcrust pastry if you want it to go particularly quickly).Grease and flour a round cake tin and line it with the shortcrust pastry.

For the curd mixture, melt 50 g butter slowly and let cool. Separate the eggs. Mix yolks, curd, 150 g sugar, custard powder, salt and lemon zest well. Whip egg whites until stiff, adding 2 tbsp confectioners’ sugar, then fold into curd mixture alternately with melted butter.

Spread the curd mixture evenly on the short pastry. Top with the cleaned gooseberries and almond kernels and bake in the preheated oven for about 40 minutes.

Allow the gooseberry and curd cake to cool, sprinkle with powdered sugar to taste and serve.

Preparation Tip:

The gooseberry and curd cake is perfect, for example, as a sweet dessert on hot summer days.

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