We packed sour gooseberries on crunchy-sweet shortcrust pastry to create a sweet and sour treat. A delicious summer cake!
Ingredients for 1 springform:
250 g flour
60 g of sugar
125 g of cold butter
1 pinch of salt
3 tbsp brown sugar
500 g gooseberries
Knead flour with sugar, butter, salt and the egg quickly to a smooth dough, wrap it in cling film and refrigerate for half an hour.
Preheat the oven to 200 °C.
Lay out Blechrein Fruits in a springform pan. Roll out the dough on a floured surface, place in the mold and pull up the edges.
Wash gooseberries, clean them and distribute them evenly on the dough. Sprinkle with brown sugar and bake for 25-30 minutes.
Sprinkle with icing sugar and serve.
Baked on Blechrein Emotion