Gooseberry Pie with Meringue

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 250 g butter
  • 200 g suar
  • 1 packet vanilla sugar
  • 4 egg yolks
  • 400 g flour
  • 1 packet baking powder
  • 150 ml egg liqueur
  • 4 egg whites
  • 1 pinch (s) salt
  • 150 grams sugar
  • 750 g ooseberries, (or other sour fruits)
Gooseberry Pie with Meringue
Gooseberry Pie with Meringue

Instructions

  1. For the dough, stir together the butter, sugar and vanilla sugar until frothy. Gradually stir in the egg yolks until a creamy mixture is formed. Mix flour with baking powder, sieve on top and stir in quickly with the egg liqueur.
  2. Preheat the oven to approx. 190 ° C top / bottom heat.
  3. Spread the dough on a parchment-lined (or greased / floured) baking sheet. Spread the cleaned fruits (can also be frozen) evenly on top and press them very lightly into the dough.
  4. Put the cake in the oven for about 25 minutes. The dough should no longer wobble and be barely browned.
  5. In the meantime, beat the egg whites with a pinch of salt until stiff. Then slowly pour in the sugar, stirring constantly. Continue beating the egg whites for as long as possible. It then becomes more and more shiny and creamy and firm. That can take 10-15 minutes - you can hardly overturn it.
  6. Spread the finished egg whites on the pre-baked, still hot cake and bake the cake at the same temperature for another 20-30 minutes until a soft brown and as dry as possible meringue top has formed. Most of the time, large meringue bubbles form, but they collapse again when they cool down. That`s why you don`t have to spread the egg whites too accurately.
  7. Here are a few more tips and hints:
  8. The cake tastes lukewarm because the meringue is still nice and crunchy; but it stays fresh for a few days in the refrigerator, even if it is well covered. The phenomenon of droplet formation can often be observed here: the sugar emerges from the meringue as a golden drop.
  9. The amount of sugar in the dough as well as in the meringue depends very much on the acidity of the fruits used and your own taste - please everyone should find their personal optimum.
  10. The amount of fruit can also be varied - you take what you have!
  11. Both the temperature and the baking time are very dependent on the particular oven and also on the juiciness of the fruit and the thickness of the meringue layer. Therefore, the information I have provided here is only to be understood as a guideline. It may well be that with one the cake is ready for spreading the egg whites after 20 minutes, but with the other it takes 40 minutes or longer. The same applies to the meringue baking time.

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