Apricot and lemon tart

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separating eggs. Beat the egg whites and 3 tablespoons of cold water until stiff. Finally, add 100 g sugar and vanillin sugar. Add egg yolk and fold in. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper.

2. 2

   Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 30 minutes. Let the sponge cake cool down on a cake rack and remove from the tin. Remove baking paper. In the meantime, drain apricots well on a sieve and cut into cubes. Soak gelatine in cold water. Mix yoghurt, remaining sugar and lemon juice and zest. Squeeze the gelatine, dissolve it and mix with some yoghurt. Stir into the remaining yoghurt. Fold half of the apricot cubes into the cream. Put the cream in a cool place. Whip the cream until stiff and fold in as soon as the yoghurt cream begins to set.

3. 3

   Squeeze the gelatine, dissolve it and mix with some yoghurt. Stir into the remaining yoghurt. Fold half of the apricot cubes into the cream. Put the cream in a cool place. Whip the cream until stiff and fold in as soon as the yoghurt cream begins to set. Cut a thin lid off the sponge cake and place a cake ring around the thick base. Spread half of the remaining apricot cubes on the base and pour the cream on top. Spread the cream slightly wavy and sprinkle with the remaining apricot cubes (if necessary, press them in slightly). Crumble the thin sponge cake base and finally sprinkle over the cream and fruit. Put the cake in a cool place for at least 3 hours. Remove the cake from the cake ring and serve decorated with lemon balm. Makes approx. 12 pieces

4. 4

   Spread half of the remaining apricot cubes on the base and pour the cream on top. Spread the cream slightly wavy and sprinkle with the remaining apricot cubes (if necessary, press them in slightly). Crumble the thin sponge cake base and finally sprinkle over the cream and fruit. Put the cake in a cool place for at least 3 hours. Remove the cake from the cake ring and serve decorated with lemon balm. Makes approx. 12 pieces

Nutrition Facts

KCAL
220 kcal

CARBS
31 g

FATS
8 g

PROTEINS
7 g