Gooseberry meringue pie made from crumbled dough

Name: Gooseberry meringue pie made from crumbled dough
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 300 g green and red gooseberries; 200 ml apple juice; 375 g fine sugar; 1 Cinnamon stick; 7-10 Tbsp peel of 1/2 untreated lemon; 40 g Cornstarch; 75 g crushed hazelnuts; 280 g Flour; 1 package Vanillin sugar; 175 g Butter; 2 Eggs (size M); 1 TEASPOON Lemon juice; 15 g Hazelnut flakes; 1-2 TEASPOONS Icing sugar for dusting; 7-10 Tbsp Lemon balm; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

300 g green and red gooseberries
200 ml apple juice
375 g fine sugar
1 Cinnamon stick
7-10 Tbsp peel of 1/2 untreated lemon
40 g Cornstarch
75 g crushed hazelnuts
280 g Flour
1 package Vanillin sugar
175 g Butter
2 Eggs (size M)
1 TEASPOON Lemon juice
15 g Hazelnut flakes
1-2 TEASPOONS Icing sugar for dusting
7-10 Tbsp Lemon balm
7-10 Tbsp Fat and breadcrumbs

Directions

1
Clean, wash and drain the gooseberries. Put 150 ml apple juice, 50 g sugar, cinnamon stick, lemon peel and gooseberries in a pot and bring to the boil briefly. Stir cornflour and remaining apple juice until smooth, stir into the compote and cook again for about 1 minute. Remove cinnamon stick and lemon peel. Let the compote cool down. Roast chopped hazelnuts in a pan without fat, take them out and let them cool down. For the crumble dough mix 250 g flour, 200 g sugar and vanillin sugar in a mixing bowl.
2
Melt butter, pour hot to the flour and knead into crumbles with the dough hooks of the hand mixer. Separate the eggs. Add egg yolk to the crumbled dough and stir in. Add roasted hazelnuts and 2-3 tablespoons of flour and shake again. Leave to cool. Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Spread approx. 3/4 of the crumble mixture on the bottom of the springform pan and press down gently. Add the gooseberry compote and sprinkle with the remaining crumbles. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ gas: level 2) for approx. 40 minutes. Beat the egg white until stiff and add the remaining sugar while stirring. Continue beating until the mixture is thick and frothy and the sugar is dissolved. Finally stir in lemon juice. Spread the meringue mixture on the hot cake until it is wavy.
3
Spread approx. 3/4 of the crumble mixture on the bottom of the springform pan and press down gently. Add the gooseberry compote and sprinkle with the remaining crumbles. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ gas: level 2) for approx. 40 minutes. Beat the egg white until stiff and add the remaining sugar while stirring. Continue beating until the mixture is thick and frothy and the sugar is dissolved. Finally stir in lemon juice. Spread the meringue mixture on the hot cake until it is wavy. Leave a 1 cm wide rim free and sprinkle the meringue with hazelnut leaves. Bake at the same temperature for another 10-15 minutes. Let the cake cool down in the tin on a cake rack. Remove from the tin, arrange on a cake plate and dust with icing sugar. Serve decorated with melissa. Add whipped cream as desired
4
Leave a 1 cm wide rim free and sprinkle the meringue with hazelnut leaves. Bake at the same temperature for another 10-15 minutes. Let the cake cool down in the tin on a cake rack. Remove from the tin, arrange on a cake plate and dust with icing sugar. Serve decorated with melissa. Add whipped cream as desired
5
Waiting time approx. 45 minutes