29 | 52 Gooseberry Apricot Cake

Do you like gooseberries?

I do. But only if they are small and sweet :)

Not if they are big and not very sweet and with a very thick skin.

Like the ones I bought last week...

So I thought that baking those gooseberries would make them better or at least edible.

Note to self: if gooseberries don't taste good 'raw' then they also don't taste good 'baked'.

Gooseberry Apricot Cake

Adapted from Edeka

For the yeast base

250 g (2 cups) flour

40 g (1/4 cup minus 1 tablespoon) sugar

pinch of salt

zest of 1 lemon

20 g (0.7 oz) fresh yeast (or one pack dry yeast)

125 ml (1/2 cup) milk

1 egg

For the filling

400 g (14 oz) gooseberries

500 g (18 oz) apricots

For the glaze

150 g (3/4 cup minus 1 tablespoon) butter, room temperature

100 g (1/2 cup) sugar

4 eggs

50 g (1/3 cup plus 1 tablespoon) flour

pinch of salt

125 g (1/2 cup plus 1 tablespoon) heavy cream

• For the yeast base, sift flour into a bowl and make a dent in the middle. Sprinkle sugar, salt, and lemon zest onto flour rim. Dissolve the yeast in a bit of milk and pour into the flour dent. Cover and let rise for 30 minutes.
• Knead yeast with flour, the remaining milk, and the egg. Cover again and let rise for another 15 minutes.
• Butter a round springform pan and distribute yeast base evenly on bottom of pan. Let rise for another 15 minutes.
• Preheat oven to 200ºC (400ºF).
• Wash and dry the gooseberries and apricots. Cut apricots in pieces.
• For the glaze, beat together butter and sugar, add eggs one at a time. Add flour, salt, and heavy cream.
• Distribute gooseberries and apricots evenly on yeast base. Pour glaze over fruit and bake for 45 minutes.
• Let cool completely before serving.

My modifications:

I used fresh apricots (the original recipe calls for canned apricots).

The taste:

I didn't like it. And I'm not sure that it was only those gooseberries that spoiled it for me.... But try for yourselves - maybe you'll like it!

Any gooseberry baking recipes we should know about?

 

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?