Egg pie with gooseberries

Ingredients

Directions

1. 1

   Warm the milk lukewarm. Pour flour into a bowl and make a depression in the middle. Crumble yeast into it and mix with 60 g sugar and lukewarm milk until the yeast is dissolved. Cover and leave to rise in a warm place for about 15 minutes. Add 1 egg, 50 g butter in pieces and 1 pinch of salt to the rim. Knead everything into a smooth dough with the dough hooks of the hand mixer. Cover the dough and let it rise in a warm place for about 40 minutes

2. 2

   Cream 100 g butter, 1 pinch of salt, vanillin sugar and 125 g sugar. Stir in 4 eggs one after the other. Stir in the quark, starch and lemon zest one after the other. Wash, drain and clean the gooseberries. Add gooseberries to the quark mixture. Grease the fat pan of the oven (32 x 39 cm). Knead the dough once more. Press the dough with your hands to a flat base in the fat pan. Add the quark mixture and smooth it down. Let rest for about 30 minutes.

3. 3

   Cream 50 g butter and 50 g sugar with the whisk of the hand mixer. Stir in 4 eggs one after the other. Mix the sour cream and sauce powder, stir into the fat egg mixture. Pour onto the quark mixture and distribute evenly. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-50 minutes. Leave to rest for about 10 minutes with the oven door slightly open. Take out and let cool on a cake rack

4. 4

   Waiting time approx. 45 minutes