Gooseberry Cake with Bacon Fat Glaze

Spread the curd cream thinly on the rolled out yeast dough. For this, mix the curd with a cooled vanilla pudding cooked according to the basic recipe. Add vanilla sugar, 1 tsp. pudding powder and melted butter and stir well. Place the fruit on top of this curd cream. Bake and cool well.

For the butter cream, prepare a vanilla or almond pudding, cool. Beat the butter until creamy, add the pudding by the spoonful and stir. Spread the cream thinly on the fruit. Set.

Stir the powdered sugar with the egg until hearty, add the juice of one lemon and gradually fold in the melted coconut oil, which has cooled slightly. Toast the almond kernels in a dry frying pan, cool and fold in. Carefully frost the gooseberry cake with this 1/2bacon fat1/2 frosting. Chill.

Baking time: 25 min

Temperature: 180 °C -200 °C

The sweet, crunchy 1/2Speckfett1/2 glaze on top of the tart berries gives the cake a special taste.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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