Amaretti raspberry tart

Ingredients

Directions

1. 1

   Finely mash the Amaretti. Melt butter and knead with the amaretti crumbs. Spread the bottom of a springform pan (26 cm Ø) with oil. Press the crumb mixture onto the bottom of the springform pan and chill for about 30 minutes. Meanwhile soak 6 sheets of gelatine in cold water. Wash lemon hot, rub dry and grate peel.

2. 2

   Squeeze the juice. Mix yoghurt, 50 g sugar, vanillin sugar and lemon zest with the whisk of the hand mixer until smooth. Warm up the lemon juice and remove from the stove. Squeeze the gelatine well and dissolve in it. Mix the gelatine with part of the yoghurt and then stir into the rest of the yoghurt. Place in a cool place until the mixture begins to gel (approx. 5 minutes). Whip the cream until stiff, fold into the yoghurt mixture. Carefully fold in 250 g raspberries. Pour the cream onto the base and smooth it down. Chill for about 1 hour. Meanwhile put 300 g raspberries and 50 g sugar in a pot and bring to the boil while stirring.

3. 3

   Place in a cool place until the mixture begins to gel (approx. 5 minutes). Whip the cream until stiff, fold into the yoghurt mixture. Carefully fold in 250 g raspberries. Pour the cream onto the base and smooth it down. Chill for about 1 hour. Meanwhile put 300 g raspberries and 50 g sugar in a pot and bring to the boil while stirring. Soak 3 sheets of gelatine in cold water. Pass the raspberries through a sieve and collect the juice. Dissolve the gelatine in the lukewarm juice and pour onto the cake. Chill for about 6 hours, preferably overnight. Decorate with cream tuffs, amarettini and raspberries

4. 4

   Soak 3 sheets of gelatine in cold water. Pass the raspberries through a sieve and collect the juice. Dissolve the gelatine in the lukewarm juice and pour onto the cake. Chill for about 6 hours, preferably overnight. Decorate with cream tuffs, amarettini and raspberries

5. 5

   waiting time approx. 6 hours