Apricot yoghurt tart

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites and 4 tbsp. water until stiff. Add sugar and salt. Keep beating until the sugar is dissolved. Stir in egg yolks. Mix flour, starch and baking powder, sieve onto the egg foam and fold in carefully. Grease a springform pan (26 cm Ø) and pour in the sponge mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes. Let the finished sponge cake cool in the mould for approx. 10 minutes, remove from the mould and let it cool down completely

2. 2

   Soak gelatine in cold water. Wash the apricots, carve the skin and boil in boiling water for about 4 minutes. Rinse in ice water and remove the skin. Halve and stone the apricots. Cut 6 apricots half into small pieces, cover and chill. Mix yoghurt with icing sugar and 50 ml syrup. Squeeze the gelatine and dissolve. Stir 3 tbsp. yoghurt into the gelatine and stir into the remaining yoghurt, chill for approx. 15 minutes

3. 3

   Cut the cake in half horizontally and place a cake ring around the lower cake base. Whip the cream with the whisk of the hand mixer until stiff and fold into the yoghurt. Spread 14 apricot halves on the lower cake base, spread 3/4 of the cream on the apricots and place the upper cake base on top. Spread the rest of the cream on the lid. Chill the cake for at least 4 hours

4. 4

   Coarsely chop the pistachios. Stir 1 tbsp. syrup with jam until smooth and stir in the apricot pieces that have been set aside and spread on the cake just before serving. Sprinkle the pistachios over it

5. 5

   waiting time approx. 6 hours

Nutrition Facts

KCAL
270 kcal

CARBS
36 g

FATS
11 g

PROTEINS
6 g