About 20 pieces

For the dough:
200 ml milk (1.5% fat)
* 20 g butter
* 100 g whole wheat flour
* 200 g wheat flour (type 550)
* 1 package dried yeast, Dr. Oetker
* 20 g sugar
* 1 pinch salt

For the cast:
2 eggs (size M)
* 50 * 300 g brown sugar sour cream (puncture resistant, 10% fat)
780 g drained gooseberries (in glasses)
* 10 g of ground pistachio nuts

Method:
heat the milk for the dough in a small saucepan, lightly, butter melted in it.

two types of flour in a mixing bowl and thoroughly mix with the dried yeast. Sugar, salt and warm milk-butter mixture to add.

process, the ingredients with electric mixer with dough hook on lowest first briefly, then at the highest level in about 5 minutes until smooth. The dough can be covered and left to rise in a warm place until double its size (about 30 minutes).

the previous dough lightly with flour, remove from the bowl and roll out on a lightly floured work surface into a rectangle (about 30 × 40 cm). The dough in a deep baking pan (30 × 40 cm, greased) place and again cover and let go so long in a warm place until double its size (about 30 minutes).

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

pitch for the cast eggs and sugar in a small mixing bowl with electric mixer with whisk to a foamy mass. Stir in sour cream just on the lowest level.

The gooseberry spread on the dough. Add the sour cream to cast. The baking tray in the preheated oven slide. The cake bake for about 30 minutes .

place the baking sheet to a wire rack. Cool, sprinkle the cake with pistachio nuts and let cool.

Gooseberry pie with sour cream cast