FOR 12 PIECES
- 250 g strudel dough from the refrigerated section
- 1 tbsp cooking oil
- 700 g red gooseberries
- 175g brown sugar
- 100 ml white wine
- 40 g cornstarch
- 1 vanilla bean
- 200ml milk
- 1 tsp vegetable gelling agent
- 3 egg yolks (size M)
- 200 g vegetable soy cream
- 70 g flaked almonds
- 2 tbsp honey
- Also: rectangular tart pan, baking paper, dried peas, aluminum foil
PREPARATION
1. Grease the tart pan. Preheat the oven to 200 degrees (180 degrees for a fan oven). Brush the pastry sheets with a little oil and place them one on top of the other in the tin. Cover with baking paper. Fill in peas. Bake the dough in the oven for about 10 minutes until golden brown. Remove the peas and bake the base for another 5 minutes.
2. Wash, clean, halve or quarter the gooseberries. Boil in a saucepan with 100 g sugar and white wine. Let cook for about 3 minutes. Whisk the starch with 2 tablespoons sugar and 2 tablespoons water. Mix in the berries. Boil the fruit well again. Let cool down.
3. Halve the vanilla bean. Scrape out the pulp and bring to the boil with the milk and gelling agent. Whisk the egg yolks with the remaining sugar in a metal bowl. Place in the hot water bath and whip until creamy and thick. Stir the milk into the cream. Let the mass cool down. Whip the soy cream until stiff. Fold into the gelling mass. Scatter the fruit over the dough. Spread cream on it. Chill for about 2 hours. Caramelize the almonds with honey in a pan. Leave to cool on aluminum foil. cut up. Sprinkle the cake with it.
Per person 240 kcal fat: 10 g Mca. 60 minutes (without cooling time)
