Gooseberry Cake with Vanilla Whip - Krusbärskaka med vaniljvisp

GOOSEBERRY CAKE WITH VANILLA WHIP

Krusbärskaka med vaniljvisp

Serves 6

5 eggs

1.2 cup sugar

5.3 oz grated almond paste

1.6 cup flour

0.4 cup crushed nib sugar

2.6 oz butter or margarine

Filling:

2 cups green or red gooseberries

For serving:

vanilla whip

Beat eggs and sugar until white and fluffy. Roughly grate the almond paste and blend it into the mixture. Stir in flour and blend well.

Trim the gooseberries. Pour in a greased, floured springform pan, diameter approx 10 inches. Sprinkle with berries and press them down a little. Divide the crushed nib sugar over the surface.

Thinly slice the butter and cover the cake, then bake at 392F for about 45 minutes.

Enjoy!

Bella