Gooseberries pie

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Ingredients:

250 gr flour

2 teaspoons baking powder

1 egg

100 gr sugar

2 tablespoons vanilla sugar

pinch salt

125 gr butter or margarine

2 tablespoons breadcrumbs

10 egg whites

300 gr sugar

100 gr grated coconut

100 gr white almonds

1 kg fresh gooseberries

extra:

oven, springform Ø 22-24 cm

Preparation:

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Sift flour and baking powder on a work area, make a hole and break the egg in the middle. Mix with a little flour to a thick mush. Sprinkle the sugar and the salt over. Cut the cold butter in small pieces into the flour and knead with cold hands rapidly to a dough. Wrap the dough and chill 30 minutes.

Prepare:

Preheat the oven to 180°C/360°F (fan oven 160°C/310°F).

Wash the gooseberries and dry well. Line a greased springform with the dough. Make sides of approximately 3 cm high. Sprinkle the bottom with breadcrumbs.

Beat the egg whites to stiff peaks and add bit by bit the sugar. Fold the almonds and grated coconut into the beaten eggwhites. Spoon half of the egg white mass in the springform pan. Divide the gooseberries carefully over the whites and cover with the rest of the eggwhite. Bake the cake 70-80 minutes in the middle of the baking oven.