Gooseberry Pie

For the gooseberry pie, first make the shortcrust pastry.

Rinse and clean the gooseberries. Grate the almond kernels. Add the semolina and cinnamon.

Grease the springform pan and spread the rolled out short pastry in it. Make a rim of 4 cm. Prick the pastry base with a fork at small intervals. Place the cake base in a cold oven and pre-bake at 200 °C for 20 minutes.

Beat the eggs and honey with the whisk of a food processor at the highest speed until thick cream. About 20 min. Gently fold the almond mixture and then the gooseberries into the egg and honey mixture.

Spread the filling evenly over the pre-baked pastry. Bake the cake on the lowest rack at 180 °C for another 50-60 minutes. If necessary, reduce the temperature after 30 minutes and cover the pan with aluminum foil in case the surface gets too brown.

Let the gooseberry cake cool on a cooling rack and then remove from the pan.

Preparation Tip:

If you have less time, use a ready-made dough for gooseberry pie.

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