Mother’s Sheet Cake

For mother’s sheet cake, first put 150 g of flour in a suitable bowl and press a bulge into it. Crumble yeast into the bulge, pour 10 g sugar and 125 ml lukewarm milk onto the yeast and stir. Cover and let rise in a warm place for 20 minutes.

For the dough, mix the flour left over, remaining sugar, egg, remaining lukewarm milk, lemon zest and 1 pinch of salt and knead together with the risen dampfl. Knead dough with hands on a floured surface for 10 minutes. Form a ball, dust with a little flour and let rise covered in a warm place for 30 minutes.

Rinse the gooseberries, clean them and let them drain well.

For the crumble, cut the butter into flakes and grate together with flour, vanilla sugar, sugar and lemon zest in a baking bowl to form medium sized crumbles.

Briefly knead the risen yeast dough on a floured surface, then roll out to the size of the juice pan. Place dough in juice pan lined with parchment paper, spread gooseberries evenly on top and cover with crumbles. Let dough rise again for 15 minutes.

Bake the cake in the heated oven at 200 °C (gas 3, convection oven 180 °C) on the 2nd rack from the bottom for 25-30 minutes. Sprinkle mother’s sheet cake with sugar before serving.

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