Almond tart with apricot-mascarpone cream

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg white with the whisk of the hand mixer until stiff, adding sugar and salt. Stir in the egg yolks briefly. Mix flour, almonds, starch and baking powder, sieve onto the egg mixture and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Remove from the oven. Remove the sponge cake from the edge with a knife and let it cool in the mould

2. 2

   Remove the bottom from the mould. Cut a thin lid off the bottom and crumble it. Set aside covered. Roast the almonds in a pan without fat until golden brown, take them out and let them cool down. Place the cake ring around the base. Drain the apricots in a sieve and puree them finely in a high container with a blender

3. 3

   Soak gelatine in cold water. Stir mascarpone, quark, icing sugar and vanillin sugar until smooth. Squeeze the gelatine, dissolve over low heat. Stir in some of the cream and stir into the rest of the cream. Whip the cream with the whisk of the hand mixer until stiff and fold into the cream. Spread half of the cream on the base, add half of the apricot puree blob by blob to the cream. Add the rest of the cream and apricot puree in the same way and pull it spirally through the cream with a teaspoon. Sprinkle the dough crumbs and almonds on top. Chill for 2-3 hours. Remove the cake from the ring. Dust with icing sugar

4. 4

   waiting time approx. 4 hours

Nutrition Facts

KCAL
440 kcal

CARBS
32 g

FATS
29 g

PROTEINS
12 g