Composition / ingredients
Cooking method
1. Dough. Sift the flour, add sugar, cooled chopped butter and mix until crumbs. Beat in the eggs one by one, add the grated lemon zest. Knead a homogeneous dough, roll it into a ball, wrap it in a film and put it in the refrigerator for 1 hour.
2. Roll out the dough into a circle and put it in a form greased with butter (d. 26-28 cm) with low sides so that it covers the bottom and sides. Cut off the excess dough protruding outward with a knife. Make frequent punctures with a fork over the entire surface of the dough. Put the mold in a preheated 180 ° C oven for 15 minutes.
3. Filling. Wash the berries, remove the stems. Boil together with sugar for about 7 minutes.
4. Fill. Rub half of the gooseberry berries together with the syrup through a sieve. Beat the eggs together with the cream with a mixer, add the mashed gooseberries and mix.
5. Put the remaining berries together with the syrup in the form with the dough, pour the egg mixture on top.
6. Put in the oven for another 30 minutes.
7. Remove from the oven and leave in the mold for 15 minutes. Then put the pie on a platter and cut into portions. Garnish with mint.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Gooseberry - 43 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Lemon zest - 47 kcal/100g
