Apricot Prosecco Tart

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Melt butter at low heat. Separate 3 eggs. Beat 3 egg whites, 2 tbsp. cold water and 1 pinch of salt until stiff, adding 75 g sugar and 1 vanillin sugar. Fold in 3 egg yolks one at a time. Sift flour, starch and baking powder on top and fold in. Fold in butter. Brush into the mould. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 20 minutes. Cooling down

2. 2

   Drain 2 apricots. Soak the gelatine in cold water. Cut the sponge cake in half horizontally. Close the cake ring around the lower base. Put 3/4 apricots on top

3. 3

   Separate 2 eggs, chill 2 egg whites. Beat 2 egg yolks and 100 g sugar until thick and creamy. Slowly stir in the Prosecco. Squeeze out the gelatine, dissolve at low heat. Stir in 5 tablespoons of cream, then stir into the rest of the cream. Chill for about 5 minutes until it starts to gel

4. 4

   Whip 400 g cream and 2 egg whites separately until stiff. Fold both successively into the cream. Spread on the apricots. Place the 2nd base on top. Chill for about 5 hours.

5. 5

   Chop the chocolate coating and melt in a hot water bath. Spread thinly on a smooth surface (e.g. a marble slab or the back of a baking tray). Allow to dry. As soon as it begins to set, immediately plane it off in shavings with a spatula

6. 6

   Whip 250 g cream until stiff, adding cream firmer and 1 vanilla sugar. Spread the cake with it. Crumble the meringue. Decorate the cake with the rest of the apricots, meringue and chocolate shavings

Nutrition Facts

KCAL
340 kcal

CARBS
31 g

FATS
19 g

PROTEINS
6 g