Apricot Tart

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
4 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 1
  • 3 Eggs (size M)
  • 125 g Sugar
  • 125 g Flour
  • 1 TEASPOON Baking Powder
  • 150 g redcurrant jelly
  • baking paper
  • 1 jar(s) (425 ml, 250 g by weight) Apricots
  • 1 package (200 g) Chocolate crunchy pralines
  • 3 (250 g each) Cup of whipped cream
  • 2 packages Cream stabiliser
  • 2 TABLESPOONS Sugar
  • 7-10 Tbsp Melissa leaves

Directions

  1. 1

    Beat the eggs and 3 tablespoons of cold water for about 5 minutes until fluffy. Let sugar trickle in. Mix flour and baking powder, sieve to the egg mixture and fold in with a whisk. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge mixture and smooth it down. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes.

  2. 2

    Loosen the rim of the springform pan. Let the sponge base cool down on a cake rack. Drain the apricots and cut into slices. Coarsely chop the chocolate crunchy pralines. Whip the cream, cream setting agent and sugar until stiff. Remove 1/3 of the cream. Fold the chocolate crunchy pralines (keep some for decoration) into the remaining cream. Cut the base twice. Heat the redcurrant jelly in a small pot and spread it on the 1st and 2nd base. Heat the redcurrant jelly in a small pot. Spread the jelly on the 1st and 2nd base. Spread one half of the chocolate crunchy praline cream on the bottom base.

  3. 3

    Cut the base twice. Heat the redcurrant jelly in a small pot and spread it on the 1st and 2nd base. Heat the redcurrant jelly in a small pot. Spread the jelly on the 1st and 2nd base. Spread one half of the chocolate crunchy praline cream on the bottom base. Cover with a second base and spread with the remaining chocolate crunchy praline cream. Place the last cake layer on top. Spread the remaining cream all around the cake. Spread apricot slices on the cake. Decorate the cake edge with the remaining chocolate crunchy pralines. Cover with lemon balm leaves if necessary. Results in approx. 12 pieces

  4. 4

    Place the last cake layer on top. Spread the remaining cream all around the cake. Spread apricot slices on the cake. Decorate the cake edge with the remaining chocolate crunchy pralines. Cover with lemon balm leaves if necessary. Results in approx. 12 pieces

Nutrition Facts

KCAL
450 kcal
CARBS
45 g
FATS
26 g
PROTEINS
6 g