Apricot Prosecco Tart

Name: Apricot Prosecco Tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 4 Eggs (size M); 150 g Sugar; 2 packages Vanillin sugar; 150 g Flour; 50 g Cornstarch; 2 heaped Tsp baking powder; 2 can(s) (425 ml each) Apricots; 300 ml cold milk; 300 ml cold prosecco; 2 packages Paradise Cream "Lemon Flavor"; 250 g Whipped cream; 2 TABLESPOONS crushed pistachio kernels; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

4 Eggs (size M)
150 g Sugar
2 packages Vanillin sugar
150 g Flour
50 g Cornstarch
2 heaped Tsp baking powder
2 can(s) (425 ml each) Apricots
300 ml cold milk
300 ml cold prosecco
2 packages Paradise Cream "Lemon Flavor"
250 g Whipped cream
2 TABLESPOONS crushed pistachio kernels
baking paper

Directions

1
Separate eggs. Beat egg whites and 2 tablespoons of cold water until stiff. Add sugar and 1 sachet of vanillin sugar at the end. Stir in egg yolk. Mix flour, cornstarch and baking powder, sieve onto the egg mixture and fold in loosely. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill the sponge cake mixture into the form, smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes.
2
Remove from the oven and let cool on a cake rack. Halve the base 2 times horizontally. Cover the lower cake base with a cake ring. Drain 1 tin of apricots and allow to drain. Cut the apricots into cubes. Put milk and prosecco in a high mixing bowl. Add cream powder and mix with the whisks of the hand mixer first on the lowest setting. Then whip at highest setting for about 3 minutes until creamy. Fold the apricot cubes into the cream. Spread half of the cream on the bottom sponge cake base and smooth it down. Place the second cake base on top and press down gently. Spread the rest of the cream on top. Place the upper cake base on top and press down. Chill the cake. In the meantime, whip the cream until stiff.
3
Then whip at highest setting for about 3 minutes until creamy. Fold the apricot cubes into the cream. Spread half of the cream on the bottom sponge cake base and smooth it down. Place the second cake base on top and press down gently. Spread the rest of the cream on top. Place the upper cake base on top and press down. Chill the cake. In the meantime, whip the cream until stiff. At the same time, allow 1 sachet of vanilla sugar to trickle in. Spread the torterrand with whipped cream all around. Drain 1 tin of apricot and let it drain well. Cut 3 apricot halves into fine slices. Decorate the cake all around with the apricots. Spread the rest of the apricots evenly on the surface of the cake. Sprinkle with pistachios
4
At the same time, allow 1 sachet of vanilla sugar to trickle in. Spread the torterrand with whipped cream all around. Drain 1 tin of apricot and let it drain well. Cut 3 apricot halves into fine slices. Decorate the cake all around with the apricots. Spread the rest of the apricots evenly on the surface of the cake. Sprinkle with pistachios