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

Dough:

250 g flour

2 tablespoons sugar

pintch of salt

125 ml milk

1/2 cube (20 g) fresh yeast

1 egg

Filling:

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?