Ingredients

Spong cake

240 g eggs
120 g type 500 wheat flour
120 g sugar
3 g baking powder

Cream
400 g butter
130 g cream flavour blancmange
500 ml milk
110 g sugar

Optional
160 g gooseberry jelly
900 g PROSPONA gooseberry for cakes and desserts

Method

 

Spong cake
Beat together the ingredients given to make a sponge cake and bake to a golden colour in a 23cm diameter tin. When cool, cut into two rounds.

Cream
Next cook the blancmange using 500ml of milk with the sugar, cool. Cream two packs of butter and gradually add the cooled blancmange.
Spread half the cream onto the first round and lay 450g of gooseberries on top, cover with the other round of cake. Top with the other half of the cream and the remaining gooseberries. Cover with the dissolved gooseberry jelly (160g in 500ml of water).

Decoration

Decorate the gateau with cream and cherries with or without a stalk, paradise apple halves of other PROSPONA fruit.