Gooseberry and Almond Pie
Gooseberries are a real balsam for our intestines thanks to their high fibre content, mucilage from the seeds, tartaric, malic and citric acid. These stimulate digestion and promote a healthy intestinal flora. The almonds are brain food, as the high content of magnesium, phosphorus, vitamin E and niacin has a positive effect on our nerve cells.
The gooseberry cake is always well received in the season of the local berries. By the way: the season for gooseberries starts in June and ends in August. Their taste is slightly sour and sweet. The riper the berries are, the sweeter they taste. Therefore, use fruits that are as ripe as possible for the cake.
For the dough, mix the flour with sugar in a bowl. Add the chopped butter and the egg to the flour and knead into a smooth dough. Shape the dough into a ball, cover with plastic wrap and chill for 30 minutes in refrigerator.
For the filling, rinse the gooseberries, pat dry and and pinch back the cape. Mix the ground almonds with cornmeal and cinnamon.
Roll out the dough on a floured work surface and line the greased springform pan with it, thereby forming the edges to form the crust.
Prick the dough crust with a fork several times. Bake the crust in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 20 minutes.
To prepare the filling, beat the eeg whites until very stiff, and gradually mix in the sugar. Stir in the egg yolks gently, and fold in the almond mixture and gooseberries.
Spread the filling over the baked crust and sprinkle with almond slivers. Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 35 minutes until light brown.