Table of Contents
Rinse the gooseberries and toss with the sugar, cornstarch and ginger to coat. Mix the brown sugar, sugar, cinnamon, ginger, salt and butter in a large bowl. Mix in the flour. Mix the sour cream, egg, egg yolk and vanilla in a bowl. Mix the flour, sugar, baking soda, baking powder and salt in a bowl.
Cover the bottom with a generous quantity of soft brown sugar, then layer with the prepared gooseberries. Cover with a standard, plain sponge mixture and bake in a moderate oven at 180º C for 35-50 minutes until golden brown. Allow to cool, chill, turn out and serve.
Gooseberries, especially when they are green, are quite tart and are more suitable for cooking than eating raw. This Gooseberry Crumble Cake is a lovely option as the sour berries are offset nicely by the sweet crumble topping. And even in this so-called heat wave in Zurich, no one can really say no to cake.
Gently wash the gooseberries, and top and tail each berry. Arrange the gooseberries on top of the batter, and gently press them into the batter. Make the crumble topping by placing the flour, sugar and butter into a large bowl. Rub the butter into the other ingredients with your fingertips until you have a mixture resembling wet sand.
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