Allgäu yoghurt berry tart

Name: Allgäu yoghurt berry tart
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 5 Eggs (size M); 150 g Sugar; 1 package Vanillin sugar; 150 g Flour; 50 g Cornstarch; 1 TEASPOON Baking Powder; baking paper; 600 g mixed berries (e.g. strawberries, raspberries, blueberries, bromberries and currants); 10 sheets white gelatine; 2 (200 g each) Cup of whipped cream; 2 TABLESPOONS Rum; 800 g Whole milk yoghurt; 100 g Sugar; 1 package Vanillin sugar; 4 TABLESPOONS blackcurrant liqueur; 2 TABLESPOONS flaked almonds; 1 TABLESPOON crushed pistachio kernels

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

5 Eggs (size M)
150 g Sugar
1 package Vanillin sugar
150 g Flour
50 g Cornstarch
1 TEASPOON Baking Powder
baking paper
600 g mixed berries (e.g. strawberries, raspberries, blueberries, bromberries and currants)
10 sheets white gelatine
2 (200 g each) Cup of whipped cream
2 TABLESPOONS Rum
800 g Whole milk yoghurt
100 g Sugar
1 package Vanillin sugar
4 TABLESPOONS blackcurrant liqueur
2 TABLESPOONS flaked almonds
1 TABLESPOON crushed pistachio kernels

Directions

1
For the sponge cake, beat eggs, 3 tablespoons of cold water, sugar and vanilla sugar until fluffy. Mix flour, cornstarch and baking powder and sieve into the egg mixture, fold in carefully. Line the bottom of a springform pan (28 cm Ø) with baking paper. Fill in sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 20-25 minutes. Remove from the tin and let it cool down on a cake rack.
2
Clean or sort the berries, rinse cold and drain well. Quarter the strawberries. (Put some berries aside for decoration.) Soak gelatine in cold water. Whip cream until stiff. Dissolve gelatine over low heat, add rum. Mix yoghurt, sugar and vanillin sugar. Stir in gelatine. As soon as the mixture begins to gel, fold in the cream and berries. Cut the sponge cake once. Sprinkle both halves with liqueur. Place a cake rim around the bottom cake layer. Spread one half of the yoghurt mixture on top.
3
Stir in gelatine. As soon as the mixture begins to gel, fold in the cream and berries. Cut the sponge cake once. Sprinkle both halves with liqueur. Place a cake rim around the bottom cake layer. Spread one half of the yoghurt mixture on top. Cover with the second cake base and spread with the remaining cream. Let it set in the fridge for 4-5 hours. Roast the flaked almonds in a pan without fat until golden brown. Decorate the cake with remaining berries, almonds and pistachios. Makes 12 pieces
4
Cover with the second cake base and spread with the remaining cream. Let it set in the fridge for 4-5 hours. Roast the flaked almonds in a pan without fat until golden brown. Decorate the cake with remaining berries, almonds and pistachios. Makes 12 pieces
5
Dishes and cutlery: Villeroy & Boch