Gooseberries pie


250 gr flour convert conversion

2 teaspoons baking powder

1 egg

100 gr convert conversionsugar

2 tablespoons vanilla sugar

pinch salt

125 gr convert conversioncold butter

2 tablespoons breadcrumbs

10 egg whites

300 gr convert conversionsugar

100 gr convert conversiongrated coconut

100 gr convert conversionwhite almonds

1 kg fresh gooseberries


oven, springform 22-24 cm

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Preparation in advance:

Sift flour and baking powder on a work area, make a hole and break the egg in the middle. Combine with little flour to a thick mush. Sprinkle the sugar and the salt over. Cut the cold butter in very small pieces and cut, with 2 knives, into the flour. Knead, with cool hands, quickly to a coherent dough. Wrap the dough and chill 30 minutes.

How to prepare:

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

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.

First published: April 12, 2003, Netherlands

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Janneke's Recipes 2003-2014 ( Linking to this source is legally required when published elsewhere)