Gooseberry pie

Name: Gooseberry pie
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 3 Protein (size M); 170 g Sugar; 80 g crushed almonds; 90 g Oatmeal; 1 TEASPOON Cinnamon; 2 TEASPOONS Baking Powder; 200 g Double cream cream cheese; 100 g Icing sugar; 1 glass (720 ml; separation weight: 390 g) Gooseberries; 2 packages frosting without sugar; 2 packages Cream stabiliser; 2 packages Vanillin sugar; 500 g Whipped cream; 7-10 Tbsp Mint; baking paper; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Oil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

3 Protein (size M)
170 g Sugar
80 g crushed almonds
90 g Oatmeal
1 TEASPOON Cinnamon
2 TEASPOONS Baking Powder
200 g Double cream cream cheese
100 g Icing sugar
1 glass (720 ml; separation weight: 390 g) Gooseberries
2 packages frosting without sugar
2 packages Cream stabiliser
2 packages Vanillin sugar
500 g Whipped cream
7-10 Tbsp Mint
baking paper
7-10 Tbsp Aluminium foil
7-10 Tbsp Oil

Directions

1
Line the bottom of a springform pan (26 cm Ø) with baking paper. Beat the egg white until stiff, gradually add 120 g sugar. Mix almonds, 60 g oat flakes, 1/2 teaspoon cinnamon and baking powder and fold in. Put the mixture into the springform pan and spread. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes. Remove the rim from the springform pan immediately and let it cool down.
2
Remove the base from the form, remove the baking paper, put the base back into the form. Mix cream cheese and icing sugar with the whisk of the hand mixer until creamy. Pour onto the cake base and spread. Put in a cool place for about 1 hour. Drain gooseberries well, catching the juice. Put the cake glaze in a small pot and stir with the juice until smooth. Bring to the boil while stirring, add gooseberries. Leave to cool briefly, pour onto the cream cheese and spread. Chill for 30 minutes. Mix the cream firmer with vanillin sugar, whip the cream until stiff, while pouring in the cream firmer. Remove the cake from the tin. Spread the cream on the gooseberries and spread it loosely.
3
Bring to the boil while stirring, add gooseberries. Leave to cool briefly, pour onto the cream cheese and spread. Chill for 30 minutes. Mix the cream firmer with vanillin sugar, whip the cream until stiff, while pouring in the cream firmer. Remove the cake from the tin. Spread the cream on the gooseberries and spread it loosely. Put in a cool place. Fry 30 g oat flakes in a pan without fat, add 50 g sugar and allow to caramelize. Place on a piece of oiled aluminium foil and allow to cool. Coarsely chop the brittle and spread it in the middle of the cake. Dust the edge with 1/2 teaspoon cinnamon. Decorate with mint to taste
4
Put in a cool place. Fry 30 g oat flakes in a pan without fat, add 50 g sugar and allow to caramelize. Place on a piece of oiled aluminium foil and allow to cool. Coarsely chop the brittle and spread it in the middle of the cake. Dust the edge with 1/2 teaspoon cinnamon. Decorate with mint to taste
5
waiting time approx. 2 1/2 hours