Gooseberry crumble cake with cardamom

In Estonian

Gooseberries are already ripened, so it is time to make cake from these. 😊


Crumb:
200 g wheat flour
50 g sugar
0,5 tsp salt
0,5 ssp baking powder
0,5 tsp cardamom
50 g shredded coconut
180 g butter

Mix all dry ingredients together.
Slice cold butter and make a crumb from butter and dry ingredients.


Filling:
150 g sugar
2 eggs
70 g sour cream
500 g quark with 105 of fat
200 g gooseberries
50 g sugar for sprinkling of gooseberries

Mix eggs with sugar and add quark and sour cream.


Assembling the cake:

Divide crumb into two parts. Add one part to the cake tin covered with the baking paper (cake tin diameter 20 cm). Press the crumb slightly against the cake tin bottom.
Add quark mix and cover it with gooseberries. Sprinkle berries over with sugar.
Cover with leftover crumb.
Bake at 180 C about 40 minutes. Raise oven temperature to 200 C and bake more 15-20 minutes.
Let cake cool completly before serving.

The beatiful plate, which is used in picture have been made by Monika Zirkel.