Description
Knuspriger Boden trifft auf luftig-leichte Sahneschicht, gekrönt von saftigen, säuerlichen Stachelbeeren und klarem Tortenguss – ein harmonisches Spiel aus Süße, Frische und cremigem Genuss in jedem Bissen.
Ingredients
Scale
- 2 Gläser Stachelbeeren
- 1 Ei(er)
- 1 EL Zucker
- 1 Pck. Sahnesteif
- 1 TL Backpulver
- 1 Pck. Tortenguss, klarer
- 1 EL Margarine
- 2 Becher Sahne (200 ml)
- 200 g Mehl
- 100 g Zucker
- 125 g Butter
Instructions
- Begin by preparing the shortcrust pastry. In a large mixing bowl, combine the flour (200 g), butter (125 g), sugar (100 g), baking powder (1 TL), and egg (1). Use your hands or a pastry cutter to knead the ingredients together until a smooth, homogenous dough forms. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes to allow it to firm up.
- While the dough is chilling, pour the gooseberries (Stachelbeeren) into a sieve or colander to drain them, making sure to collect and reserve the juice in a bowl or measuring cup. Set both the berries and the juice aside for later use.
- Preheat your oven to 180°C (356°F) top and bottom heat. Take the chilled pastry out of the refrigerator and divide it into two equal portions. Roll each portion out between two sheets of parchment paper until both are the size of your springform cake pan (about 26 cm diameter).
- Line the bottom of your springform pan with baking paper and place the first rolled-out dough portion in it, pressing it evenly into the base. Bake this first cake layer in the preheated oven for about 15–20 minutes, or until it is lightly golden brown. Remove from the oven and let it cool in the pan.
- Repeat the process with the second half of the dough to bake the second cake layer. Let this one cool on a wire rack.
- Spread the drained gooseberries evenly over the first baked and cooled cake layer, still in the springform pan.
- In a small saucepan, combine the reserved gooseberry juice with the clear cake glaze powder (Tortenguss, klarer) according to the package instructions (typically, mix the powder with the juice and bring to a boil while stirring constantly). Once thickened and clear, pour the hot glaze evenly over the gooseberries on the cake base. Allow it to cool completely until the glaze is set.
- While the cake is cooling, crumble the second baked cake layer into small, even-sized crumbs using your hands or a food processor. Set aside.
- In a medium mixing bowl, whip the cream (2 Becher, 400 ml total) together with the cream stiffener (Sahnesteif) until stiff peaks form. Spread the whipped cream evenly over the cooled and set gooseberry layer.
- In a non-stick skillet, melt the margarine (1 EL) over medium heat. Add the cake crumbs and sprinkle over 1 tablespoon of sugar. Stir and toast the crumbs for several minutes until they are golden brown and fragrant. Remove from the heat and allow the crumbs to cool slightly.
- Once the toasted cake crumbs have cooled, sprinkle them evenly over the top of the whipped cream layer on the cake.
- Chill the finished cake in the refrigerator for at least 1 hour before serving to allow all the layers to set and the flavors to meld. Slice and serve cold. Enjoy!
Notes
This Knusper-Stachelbeertorte can also be made with other fruits, such as cherries, for a delicious variation. Ensure the cake is thoroughly chilled before serving for the best texture. Using canned or jarred gooseberries makes preparation easy, but you can also use fresh gooseberries when in season—just be sure to stew them with a bit of sugar and water to create juice. For a crispier crumb topping, let the crumbs cool completely before adding them to the cake.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
