Every weekend I prepare some cake - for the traditional coffee table on saturday and sunday afternoon.
Since son left I use to bake smaller cakes only or pound cakes, muffins to share on monday at the office.
This weekend I made a small gooseberry cake. As you can see: so very Hausfrau or grandma-style.
This is a very traditional cake, two layers of sponge cake filled with a layer of gooseberries in jelly and usually whipped cream. I made a mascarpone-quark cream. Using mascarpone will prevent that the cake gets soggy and keeps as good as new for 2 - 3 days. You may call it a rare cheese cake filling. Mascarpone is heavy loaded with fat. A 80% cream cheese, too fat to be good for us. Therefore I made it a little leaner by mixing it with quark. I also mix it with yoghurt once in a while, works nearly the same but needs some more stiffening agent, for example gelatine.
The cake tastes sweet and sour, a little refreshing due to the gooseberries.
For a small cake the layers can be baked using 1/2 baking sheet only. This layer will be cut into equal halves later on: one for the bottom and one for the top of the cake. Easy isn't it.
75 g butter, soft
3 tablespoons sugar
5 tablespoons flour
1 1/2 teaspoons baking powder
3 egg yolks
1 pinch salt
a few drops bitter-almond oil
2-3 tablespoons milk
3 egg whites
4 tablespoons sugar
100 g almonds flakes: almonds skinned and sliced paper-thin
1 pinch salt
340 g simmered gooseberries + 200 ml juicy sirup from simmering gooseberries (just 1 jar gooseberry preserve you can buy everywhere in Germany in supermarkets. During late summer I would simmer some fresh gooseberries with sugar instead)
1 teaspoon agar-agar
200 g Mascarpone
250 g quark
3 tablespoons sugar or as much as you like - I am not so much into very sweet creams
1 bag / 1tablespoon vanilla sugar (sugar mixed with lots of ground vanilla-pod)
1 tablespoon modfied starch to stiffen whipped cream - not really necessary - I added it to make sure it stays firm for more days.
If you don't have Mascarpone and quark just prepare a stiff sweet whipped cream (500 ml)
For the batter or is it dough?!:
Beat butter and sugar until fluffy, add one egg yolk in time and beat until well incorporated, add salt, almond oil, beat, add sieved flour with baking powder and beat for a very short time, add a little milk so the dough gets softer (3 tablespoons) and can be spread more easily by a spatule.
Beat egg whites separately, adding the sugar and salt, just a little from time to time, until slowly soft glossy peaks form.
Cover a baking sheet with parchment paper spread over one halve the batter, make sure batter is spread even. Cover this layer with the egg whites (meringue). Sprinkle almond flakes on top.
Bake at 180 degree Celsius for 15-20 minutes or until golden.
Let rest on a wired rack, cut cake layer into two halves. Put one layer into a fitting casserole or other mould (layered with parchmentpaper or foil) almond-side up.
Meanwhile heat the sirup and stir in the agar-agar. Stir in the berries and let sit on a cold place until the jelly forms - should still be a little runny.
Beat mascarpone with sugar until soft and fluffy, add the quark and the starch and beat again until creamy and well combined.
Spread the gooseberries and the soft jelly on top of the layer in the casserole, wait a little until the jelly is more firm - best to put it in the fridge for a few minutes. Spread mascarpone cream on top of the jelly and cover with the second layer (almond side up).
Let rest in the fridge for one hour - I already ate one small piece in advance....yummy, deadly mascarpone....