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gooseberry pie # 2



cream gooseberry pie


was on my last gooseberry pie I made aware of the current garden event. Theme of the whole, this is July, "gooseberry". Because of the berries I had enough at home (both on the bush as well as frozen stocks), I thought I will be attending with a new cake in the event.


The recipe for the cake is once again of Chef and was originally planned as apricot cake. As my gooseberries but apparently much more watery than are apricots, I had to adjust the baking time at the fruit and drain after the baking of the soil even some juice.


Here is the slightly modified recipe with new baking times:

Ingredients:

For the pastry:

• 250g flour
• 80g butter
• 80g sugar
• 1 egg
• 1 / 2 sachet baking powder
• 1 pack vanilla sugar 2 tablespoons milk

For the icing:

• 3 eggs (separated)
• 80g sugar
• 1 / 8 l sour cream
• 1 package vanilla pudding mix

For the topping: together knead

• gooseberries

all ingredients for the pastry quickly, thus the ground and the edge of a ausgefetteten springform line. The berries onto it. All at about 175 ° hot air in the preheated oven for 20 minutes. bake. If after that much juice is in the form, these min and carefully pour off the spring form bake again for 50-10.

egg yolks with sugar until fluffy, add the pudding mix and sour cream and then fold in the stiffly beaten egg whites. The cast to remove the cake and this further 25-30 min at 175 ° for convection oven. Maybe the cake after a while, cover with aluminum foil to prevent it is too dark. to