A delicious pie with tart gooseberry and strawberry jam is much easier to prepare than most other cakes. Therefore, we recommend that you pay attention to it.
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You will need
- • Chicken egg - 2 pcs;
- • Butter - 230 gr;
- • Vanillin - ¾ teaspoon;
- • Sugar powder - 70 g;
- • Salt - ½ teaspoon;
- • Wheat flour - 450 g;
- • Whipped cream to your taste;
- For filling:
- • Ripe strawberries - 600 g;
- • Gooseberry - 450 g;
- • Sugar - 120 g;
- • Ground cinnamon - half a teaspoon;
- • Semolina - 2.5 tablespoons.
Instruction manual
1
Separate the yolk and protein from the chicken egg. Combine chicken yolk with butter, vanilla, granulated sugar, beat the mass in a food processor. Add flour to the mass and beat until a homogeneous mass is formed.
2
On a table sprinkled with flour, mix the dough well and divide into 2 identical parts, make one a little more than the other, and then roll out a coin thick. Wrap the cakes in a film and remove the refrigerator for half an hour.
3
Meanwhile, prepare the filling. Put the berries and sugar in a small saucepan and cook for 5 minutes until a syrupy state or until the gooseberries crack and soften. Drain the syrup from the jam into a separate bowl. Mix the berry mass with cinnamon and sugar, set aside.
4
Heat the oven to 180-200 degrees. Place one layer of dough in the baking dish, form the edges, pierce the bottom several times with a fork. Cover with foil and bake on a baking sheet for 15-20 minutes.
5
Then remove the foil and bake for another 12 minutes or until the bottom of the cake is browned. At this time, open the second layer of dough and cut into 4x4 cm diamonds.
6
Pour semolina onto the bottom of the finished cake (this will prevent the dough from getting wet). Season the berry mass with 2 tablespoons of syrup, transfer to the bottom of the pie, season with the rest of granulated sugar and cinnamon.
7
Grease the rhombuses from the dough with egg white and lay on top of the berry mass. Tuck the edges of the product with foil, this will prevent burning.
8
Bake for 30-35 minutes until golden and crisp. Serve with whipped cream and remaining berry syrup.