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| Gooseberry gateau |
|
 Ingredients
Cake base:
240g (4) eggs
120g wheat flour type 500
120g sugar
3g (1 tsp) baking powder
Cream:
400g butter
130g cream flavour blancmange
500ml milk
110g sugar
Additional ingredients:
160g gooseberry flavour jelly
900g PROSPONA gooseberry filling for cakes and desserts
To decorate:
Cherries with or without stalk and PROSPONA fruit
METHOD:
Cake base:
Beat cake ingredients together and pour into a 23cm diameter cake tin. Bake to a golden colour. Once cool, cut into two to get two equal sized circles.
Cream:
Cook the blancmange using the 500ml of milk and sugar. Cool. Cream two packs of butter and gradually add to it the cooled blancmange. Spread half the cream onto the first round of cake and top with 450g of gooseberries, place the second round of cake on top. Spread with the second half of the cream and the remaining gooseberries. Cover with dissolved gooseberry jelly (160g in 500ml water).
To decorate:
Decorate the cake with cream and cherries with or without a stalk, paradise apple halves or other PROSPONA fruit.
 add to notes
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| Copyright © 2006 Prospona. ul. Węgierska 11, 33- 300 Nowy Sącz |
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