July 21, 2013

29*52 Gooseberry Sheet Cake

Gooseberries. I really like them.
But I don't think I ever baked anything with them.
Let's change that, alright?

Gooseberry Sheet Cake
Adapted from lecker.de

250 g flour
2 tablespoons sugar
pintch of salt
125 ml milk
1/2 cube (20 g) fresh yeast
1 egg

500 g fresh gooseberries
150 g butter, room temperature
75 g sugar
4 eggs
50 g flour
125 g heavy cream
  • Combine flour, sugar, and salt in a mixing bowl and make a dent in the middle. Warm up milk, crumble yeast into it and dissolve. Pour yeast-milk into flour dent, cover and let rise in a warm place for 15 minutes. Add the egg and mix, using your dough hook. Let rise for another 30 minutes.
  • Preheat oven to 200°C (390°F).
  • Put dough onto prepared baking sheet (30x40 cm/12x16in), let rise for another 10 minutes.
  • Distribute gooseberries evenly on dough.
  • Cream together butter and sugar, add eggs one at a time, then add flour and cream. Pour over gooseberries and bake for 30-35 minutes.

My modifications:
I used half flour, half ground almonds for the dough because I ran out of flour. (Yes, these things happen...). The dough was very fluffy (definitely not for rolling out) but I think that would have been the case if I had used only flour as well.
I used fresh gooseberries instead of canned ones.

The taste:
Good. But a bit too eggy - it does have an omelett taste and I just don't like that in a cake.
Also, the filling was way too fluid so it flowed underneath the yeast dough so that that cake looks more like: omelett - gooseberries - yeast dough. Very bizarre!
So all in all I would say it is edible but did not at all turn out as I thought.

Did anything you baked ever come out upside down?

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