For the yeast dough, sift the flour into a bowl, add the butter, sugar, salt, egg and lemon zest. Dissolve the yeast in the lukewarm milk, also add to the flour and knead everything into a dough. Let the dough rise for about 60 minutes, then roll it out on a baking sheet and let it rise for another 30 minutes.
Drain the gooseberries well. Collect the juice.
Cook a pudding from 2 pck. pudding powder and the juice of the gooseberries.
Spread it on the yeast base together with the gooseberries. Preheat the oven to 160 °C and bake the cake for 20 – 30 minutes. Do not let it get too dark.
Cook a pudding from the other pck. pudding powder with the 350 ml milk as well and stir in the butter. Spread the butter cream on the gooseberry mixture. Now roast the almonds in some butter and sugar. Mix the powdered sugar with lemon juice, stir in the roasted almonds.
Melt the hard fat and also stir it into the powdered sugar and spread it over the buttercream. The name of the cake comes from the fact that the buttercream combined with the powdered sugar and almond mixture resembles the appearance of bacon grease. The effort is definitely worth it!
