Gooseberry pie with light soufflé
12 servings
75 minutes
Gooseberry pie with light soufflé is a delicate and airy treat embodying the traditions of Russian cuisine. The refreshing tartness of gooseberries harmonizes with the sweet soufflé and crispy base. The origins of such pies trace back to home baking of the last century when housewives used seasonal berries to create refined desserts. The creamy-egg filling gives the pie a velvety texture, while the light soufflé adds airiness. It is served slightly warm, complemented by a cup of fragrant tea or coffee. This pie is perfect for cozy family gatherings or festive evenings when you want to indulge in something special.
1
Mix flour, sugar, and cold butter. Add the yolk and if necessary 1-3 tbsp of cold water. Knead the dough and form a ball. Place it in the refrigerator for half an hour.
- Wheat flour: 150 g
- Butter: 80 g
- Sugar: 150 g
- Chicken egg: 3 pieces
- Water: 2 tablespoons
2
Bake in the oven at 190 degrees for 15 minutes, covered with paper and beans, and then another 10 minutes without them.
3
Whisk together cream, eggs, powdered sugar, and vanilla sugar.
- Cream 35%: 250 ml
- Chicken egg: 3 pieces
- Powdered sugar: 100 g
- Vanilla sugar: 10 g
4
Place the gooseberries on the prepared crust, then pour the prepared cream-egg mixture on top. Bake for 30-40 minutes until the filling is well set.
- Gooseberry: 150 g
5
Whip the egg whites with powdered sugar until stiff peaks form. Spread a light layer of soufflé and bake until lightly browned for about 10 minutes.
- Chicken egg: 3 pieces
- Powdered sugar: 100 g