First knead the dough. Put in a Cup of flour, pinch of salt, 1 tablespoon of sugar, grate the frozen SL. oil. Grind hands crumbs, add 1 egg yolk (I get off), 2 tbsp water, knead the dough. If necessary, add a little water, but be careful-the dough should not contain much moisture, it makes it hard.

Lay the form of baking paper, roll out the dough and place it into the form, making bumpers. Edge of the rim I formed with two index fingers. Cover the form with paper or plastic bag and refrigerate for about 30 minutes, so the dough kept better shape.

Remove from the fridge, cover the dough with baking paper and place on it with dry beans or walnuts to the dough when baking didn't rise. Bake at 180-200 degrees until lightly Browning, about 30 minutes. 10 minutes before finishing baking, remove the nuts and remove the paper. Cool base and place on a platter.

Prepare the cream. Mix 2 eggs, 1 Cup sugar, 1 tbsp corn starch, 1.5 tbsp flour. Bring to a boil 300 ml of milk, reduce the heat. To enter into the milk in a thin stream of eggs with sugar. While stirring with a whisk, bring the cream over low heat until thick. The cream should be very thick, kept the form. Chill the cream. Then add wine (I added Baileys), 5 tbsp thick cream, vanilla sugar to taste, mix well. Put the cream on a sand base and put the cake in the fridge.

Pour 125 ml water into a saucepan, place the gooseberries, the remaining sugar and cook over low heat for about 5 minutes. Do not overcook, make sure to not burst the skin of a gooseberry! (I got distracted and overcooked, some of the berries turned to mush, had to cook a new batch). Remove the gooseberries cool slightly and fold it to the cream. Again put the cake in the fridge.

Bring to a boil gooseberry syrup and simmer for 5-10 minutes, Uvarov almost half. Stir the broken candy and keep on low heat until it dissolves. Cool the syrup to be warm and pour over the pie. Put in refrigerator for 5-10 minutes. Pie serve chilled.

Here's the marmalade I used.