Gooseberry Pie with Fresh Fruits

1.

Knead the flour, butter, egg yolk, 100 g sugar and 3 tablespoons of cold water. Cover and chill for about 30 minutes. Roll out the dough on a floured work surface to a thickness of 4 mm. Cut out a base of 26 cm in diameter and place on a baking sheet lined with baking paper. Place the remaining pieces of dough on the baking sheet as well. Prick the dough several times with a fork and bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 20 minutes. Allow to cool on a grill. Wash and clean berries. Bring to the boil with 200 ml of juice and 100 g of sugar, simmer for about 1 minute. Lift out the berries. Mix the pudding powder with the rest of the juice, stir into the hot juice, bring to the boil. Add berries, except for a few for decoration. Allow to cool slightly. Place the base on a cake plate and surround it with a cake ring. Spread the gooseberry compote on top. Crumble the shortcrust pastry pieces. Melt 1 tablespoon of butter in a pan. Add the breadcrumbs and 1 tablespoon of sugar and roast in them until golden brown. Let cool down. Mix the sour cream, vanilla sugar and Citro-Back until smooth. Whip the cream until stiff, pour in the cream hardener. Lift under the sour cream. Spread the cream on the gooseberries and chill for about 1 hour. Remove the cake ring. Decorate with breadcrumbs, remaining gooseberries and mint

2.

Wait about 3 hours