Gooseberry Sour Cream Pie

A great cake recipe for any occasion:

Drain the gooseberries and use the juice elsewhere.

For the dough, beat the butter, sugar and vanilla sugar until creamy, then gradually add the eggs. Fold in each egg for about three minutes before adding the next. Finally, mix the baking powder with the flour and briefly fold into the egg mixture, adding the mineral water. Preheat the oven to 180 °C top and bottom heat. Spread a tray with parchment paper, pour the dough on it and smooth it down. Spread the gooseberries evenly on the dough and bake for 30 to 35 min, the berries will sink into the dough.

Crumble the biscuits and toast them gently in a frying pan without fat, being careful not to darken them.

When they have cooled, mix the crumbs with the dark chocolate shavings.

When the dough has cooled, whip the whipped cream with vanilla sugar and cream stiffener until stiff, whisk the sour cream or crème fraiche first until smooth and then fold into the whipped cream with a whisk. Spread the mixture on the gooseberry base and sprinkle with the chocolate breadcrumbs.

Tip: Instead of gooseberries, you can also use cherries from a jar. Afterwards, however, sprinkle only the dark chocolate shavings on top as a decoration without the ladyfinger crumbs.

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