Description
The cake turns out very tender, moderately sweet with a light sour taste of gooseberry. Walnut & caps meringues are the perfect complement to the pie. This cake is perfect for a family tea party and for tea party with friends.
Ingredients
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Flour
150 g
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Butter
100 g
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Brown sugar
50 g
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Water
2 Tbsp
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Gooseberry
500 g
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Water
100 ml
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Brown sugar
200 g
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Potato starch
50 g
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Walnuts
100 g
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Egg white
2 piece
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Sugar
100 g
Cooking
First you need knead the dough. On the working surface pour the flour, add the powdered sugar (the sugar is turn into powder) and butter chopped pieces. Grind into crumbs. Add a little water, knead the dough, which is easily formed into a ball. Wrap it in plastic wrap and remove 1 hour in the refrigerator.
For a layer of gooseberries, first you need to boil the syrup, water mixed with sugar and put on fire, cook for 2-3 minutes.
Gooseberry to touch, remove the stems.
To the syrup add the gooseberries and cook for 15 minutes.
Ready berries to wipe through a sieve.
Starch diluted in a little water and add to the syrup from the gooseberries. Also add chopped walnuts. Mix well.
Take a split baking dish with a diameter of 20 cm. roll the Dough and put into a form, to form ledges. Put the parchment paper with peas and bake in the oven preheated to 200 gr. for 10-15 minutes.
Remove the paper and pour a layer of gooseberries. Bake for 15 minutes.
The sugar for the meringue to turn into icing sugar using a coffee grinder. Prepare the meringue. Whisking with a mixer in a lush sustainable weight whites with powdered sugar. On gooseberry layer to spread the meringue. Put in the oven for another 10 minutes or until Browning meringue. Allow to cool, cut into pieces and serve. Bon appetit!
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