German gooseberry cake with vanilla cream and crumble

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This gooseberry cake with crumble is easy to follow, a bit tart and not too sweet. Made up of a cake base, filled with fresh gooseberries and vanilla cream and finished off with crumble that’s flavored with vanilla. A must have recipe for gooseberry lovers!!

Gooseberry cake, anyone? My parents in law have lots of gooseberry bushes in their garden.

This week they gladly gave me some to make this German gooseberry cake recipe that was handed down to me from my mum in law, Beate. The first time I watched Beate making this kind of cakes, I was very impressed how easy it was to make, yet the result was outstanding.

This gooseberry cake

  • is easy to make though it takes a bit more time to prepare- But the result is worth it.
  • tastes and smells delicious.
  • has a perfect balance between sugar and berries.

This recipe goes well with rhubarb, currant, cherries, blueberries and apples as well. Now hurry and try this gooseberry cake before the gooseberry season is over.

What you’ll need to make gooseberry cake with vanilla cream and crumble

For the cake base

  • 180 g (1 ½ cups/ 6.3 oz) plain flour (all purpose flour)
  • 2 medium eggs
  • 100 g (3 ½ oz) butter, soft
  • 2 teaspoons vanilla sugar/ ¼ teaspoon vanilla extract
  • 60 g (about 1/3 cup/ 2.1 oz) sugar
  • 2 ½ teaspoons baking powder

For the vanilla cream

  • 250 ml (1 cup/ 8 ½ fl. oz) milk
  • 40 g (⅓ cup/ 1.4 oz) corn flour (cornstarch)
  • 2 tablespoons sugar
  • 1 tablespoon vanilla sugar/ ½ teaspoon vanilla extract
  • 200 g (7.1 oz) sour cream

For the streusel (crumble)

  • 250 g (2 cups + 1 tablespoon/ 8.8 oz) plain flour (all purpose flour)
  • 2 tablespoons vanilla sugar
  • 175 g (about ¾ cup/ 6.2 oz) butter
  • 100 g (½ cup/ 3 ½ oz) sugar
  • 550 g (1.2 lbs) gooseberries, washed and stems and brown appendage removed

How to make gooseberry cake with crumbles

Make the batter

Combine the flour, butter, sugar and eggs in a bowl and beat with a whisk until you have a smooth dough.

Transfer the batter to a 26 cm(10 inch) spring-form (or cake tin with removable base) lined with a parchment paper at the bottom and greased on the side. Smooth with a spoon or spatula and set aside.

How to make the crumble for the cake

In the same bowl that you’ve used to make the cake base combine sugar, butter and flour. Using your hands mix all the ingredients together until small crumbles start to form. Set aside as well.

Preheat the oven to 180 ° C (356 °F), with both top and bottom heat.

How to make the cream for the filling

Now in a small pot combine milk, sugar and cornstarch (cornflour). Keep stirring constantly until it starts to bubble and has thickened. Remove from the heat and let cool for 2 to 3 minutes.


In the meantime scatter gooseberries over the base.

Then add sour cream to the cream that you previously made and mix very well.

Spread the vanilla cream on top of the gooseberries and sprinkle the crumble evenly over the top.

Bake for 45 minutes or until the crumbles are lightly golden brown.

Remove from the oven and let cool for few minutes. Serve it with whipped cream and enjoy!

More fruit cakes

German gooseberry cake with vanilla cream and crumble

This gooseberry cake with crumble is easy to follow, a bit tart and not too sweet. Made up of a cake base, filled with fresh gooseberries and vanilla cream and finished off with crumble that's flavored with vanilla. A must have recipe for gooseberry lovers!!
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: afternoon tea, Breakfast, Brunch, Dessert
Cuisine: European, German
Keyword: baking, birthday, cakes, crumble cake, gooseberry cake, special occasion, Stachelbeerkuchen, summer, vanilla cream
Servings: 12 Servings
Author: Ester from esterkocht.com

Equipment

  • 26 cm(10 inch) spring-form (or cake tin with removable base)
  • Parchment paper
  • Whisk
  • Spatula/ spoon
  • Small pot or saucepan
  • Bowl

Ingredients

For the cake base

  • 180 g (1 ½ cups/ 6.3 oz) plain flour (all purpose flour)
  • 2 medium eggs
  • 100 g (3 ½ oz) butter soft
  • 2 teaspoons vanilla sugar ¼ teaspoon vanilla extract
  • 60 g (about 1/3 cup/ 2.1 oz) sugar
  • 2 ½ teaspoons baking powder

For the vanilla cream

  • 250 ml (1 cup/ 8 ½ fl. oz) milk
  • 40 (⅓ cup/ 1.4 oz) corn flour cornstarch
  • 2 tablespoons sugar
  • 1 tablespoon vanilla sugar
  • 200 g (7.1 oz) sour cream

For the streusel (crumble)

  • 250 g (2 cups + 1 tablespoon/ 8.8 oz) plain flour (all purpose flour)
  • 2 tablespoons vanilla sugar
  • 175 g (about ¾ cup/ 6.2 oz) butter soft
  • 100 g (½ cup/ 3 ½ oz) sugar

You'll also need

  • 550 g (1.2 lbs) gooseberries washed and stems and brown appendage removed

Instructions

  • Combine the flour, butter, sugar and eggs in a bowl and beat with a whisk until you have a smooth dough. Transfer the batter to a 26 cm(10 inch) spring-form (or cake tin with removable base) lined with a parchment paper at the bottom and greased on the side. Smooth with a spoon or spatula and set aside.
  • In the same bowl that you've used to make the cake base combine sugar, butter and flour. Using your hands mix all the ingredients together until small crumbles start to form. Set aside as well. Then preheat the oven to 180 ° C (356 °F), with both top and bottom heat.
  • Now in a small pot combine milk, sugar and cornstarch (corn flour). Keep stirring constantly until it starts to bubble and has thickened. Remove from the heat and let cool for 2 to 3 minutes. In the meantime scatter gooseberries over the base. Add sour cream to the cream that you previously made and whisk. Spread the vanilla cream on top of the gooseberries and sprinkle the crumble evenly over the top and bake for 45 minutes or until the crumbles are lightly golden brown. Remove from the oven and let cool for few minutes. Serve it with whipped cream and enjoy!

Did you make this recipe? I’d love to hear from you! Simply write a review and add rating to it. Or snap a photo and share it on Ester kocht Facebook Page or tag @ester.kocht on Instagram.

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