How I couldn’t stand this cake when I was a little girl! Yuck yuck!
This gooseberry mass was unacceptable for me… And it was so so so sour! How could you serve such a sour cake to a little girl who loved sweet things so much, huh? :) Seems Mum was making this cake only for herself, ha! truth revealed! :))
Well, Mum was so in love with Gooseberry Cake that she suggested baking it again… You can only imagine how happy I was :) So she was the one persuading me all the time… till my little heart broke down ;)
For me it’s a Sentiment Cake… Taste of My Childhood…
And one thing is sure, our taste changes with us… My appreciation for sour cakes began not so long ago. That is why, only now I can appreciate this cake too. Now I understand :)
I truly don’t know where Mum took this recipe from. She’s got like thousands of them :)
But hey, good she had it, right? :)
Sponge ingredients (form 34x23cm)
- 4 eggs
- 5 heaping Tbs sugar
- 1 packet vanilla sugar (16g)
- 5 Tbs all-purpose flour
- 1 packet vanilla pudding (powdered, no sugar)
Baking paper onto the bottom of the form only.
Sift the flour with the powdered pudding.
Beat the whites.
Mix two kinds of sugar and start adding them to the foam.
Start adding yolks, one by one and mix it till the mass starts growing and getting a bit thick. It can take a bit – I was mixing for a bit more than 10 minutes.
When finished, add just a bit of mix of flour and pudding and reeeeeeeeally subtly stir it with a spatula :) Add the rest of the dry ingredients and stir it subtly again. Do not stir for too long – we don’t want the mass to collapse :)
Pour it to the form, smooth it subtly.
Bake at 180°C for about 20-25 minutes.
- 2 jars gooseberry compote (700ml each)
- 2 packets vanilla pudding (powdered, no sugar)
Drain the gooseberry.
Take about 10 tablespoons of the compote and stir vanilla pudding in it till all is combined.
Boil the remaining compote.
Once it starts boiling, add the pudding mass, stirring stirring stirring.
Do not stop stirring, do it dynamically so that the mass doesn’t stick to the pan :)
Boil it a bit longer over low-heat.
Add the fruit to the mass and stir it all.
Heat up a bit more. Make it possible for the gooseberry to get warm :)
Pour still warm gooseberry mass onto the sponge.
- 600ml heavy cream
- about 50 biscuits
Whip the cream.
Place it on the chilled gooseberry mass.
Start putting the biscuits onto the cream layer, pressing them gently :)
Pour with icing.
- 1 cup caster sugar
- 6 Tbs lemon juice
Stir the sugar with the juice till all is combined.
Pour the biscuits.
Chill in the fridge :)