Gooseberry Cake

with Piura Porcelana

Serves: 8 Chocolate used:
Piura Porcelana
Difficulty: You're a chef now
Preparation time: 30 minutes and up



The Sponge Cake

  1. Melt the chocolate together with the butter over a warm water bath.
  2. Separate the egg yolks from the egg whites.
  3. Add four table spoons of warm water to the egg yolks, as well as the sugar and the salt. Blend everything into a creamy mixture.
  4. Fold in the chocolate butter mixture.
  5. Beat the egg whites and add them to egg yolks.
  6. Mix flour, starch and baking powder. Pass the mixture through a sieves into the egg mixture. Mix everything slowly and carefully into one homogeneous mixture.
  7. Spread the dough on a sheet of baking paper and bake it by 200 degrees for 15 minutes in the lower third of the oven.
  8. Take the cake out of the oven and put a second sheet of baking paper onto it. Let it cool down.
  9. Cut a circle that matches the outer rim of a bowl. Add one centimeter around this diameter. Cut one centimeter wide stripes out of the rest of the dough.
  10. Line the bowl with plastic wrap.
  11. Put the sponge cake stripes tightly next to each other into the bowl. Let the stripes end (or cut them) one centimeter before the rim.


The Gooseberry Cream:

  1. Wash the gooseberries. Heat them up in a pot with the sugar, the syrup, two tablespoons of water. Wait until the fruits burst.
  2. Puree the fruits and pass the puree through a sieve. Let the puree cool.
  3. Soak the gelantine in cold water. Dissolve the gelantine while simmering it in a pot on the stove. Add two to four tablespoons of the gooseberry puree and stir continuously. Make sure to have no little lumps.
  4. Mix the gelantine and the rest of the puree. Put it in the fridge to rest.
  5. Whip the cream with the vanilla sugar and fold in the gooseberry gelantine mixture when it starts to gel.
  6. Fill the gooseberry cream into the bowl with the sponge cake.
  7. Leave it in the fridge to solidify.


The Red Gooseberry Cream:

  1. Make the red gooseberry cream in the same manner as the yellow gooseberry cream.
  2. Add the red gooseberry cream to the yellow one in the bowl, as soon as the yellow cream solidified.
  3. Add the sponge cake circle on top of the red gooseberry cream. Press gently.
  4. Let the cake solidify in the fridge.



  1. Melt the chocolate over a warm water bath.
  2. Turn the bowl with the cake quickly around to put it on a cooling rack.
  3. Cover the cake with chocolate and garnish it with berries and mint leaves.
  4. Keep the cake in the fridge until serving it.


Thanks to Claudia Anke for this amazing recipe! Visit her blog Kochyoga for more inspiration!


Sponge cake:

100 g Piura Porcelana 75%
20 g butter
4 eggs
125 g sugar
1 pinch of salt
100 g flour
50 g starch
½ tsp. baking powder

Gooseberry Cream:

500 g yellow gooseberries
4 tbsp. sugar
2 tbsp. elderflower syrup
9 leaves white gelatine
300 g cream
8 g vanilla sugar

Red Gooseberry Cream:

250 g red gooseberries
2 tbsp. sugar
1 tbsp. vanilla sugar
4 leaves gelantine
150 g cream


150 g Piura Porcelana 75%
Mint leaves

[pinit color="red"]

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