Berry Tart

Name: Berry Tart
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 3 Eggs (size M); 100 g Sugar; 1 package Vanillin sugar; 1 package (6 g) natural Jamaica rum flavor; 50 g Cornstarch; 50 g Flour; 200 g Raspberries; 150 g Blackberries; 100 g red currants; 150 g Strawberries; 200 g redcurrant jelly; 1 package red glaze; 2 TABLESPOONS Sugar; 1/4 l redcurrant nectar; 4 TABLESPOONS flaked almonds; 2 (150 g each) Becher Crème fraîche; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

3 Eggs (size M)
100 g Sugar
1 package Vanillin sugar
1 package (6 g) natural Jamaica rum flavor
50 g Cornstarch
50 g Flour
200 g Raspberries
150 g Blackberries
100 g red currants
150 g Strawberries
200 g redcurrant jelly
1 package red glaze
2 TABLESPOONS Sugar
1/4 l redcurrant nectar
4 TABLESPOONS flaked almonds
2 (150 g each) Becher Crème fraîche
baking paper

Directions

1
Separate the eggs for the sponge cake. Beat the egg white and 3 tablespoons of cold water until very stiff. Add sugar, vanillin sugar and rum flavour. Fold in egg yolk. Mix starch and flour and sieve onto the egg mixture. Fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper.
2
Add the dough and smooth it down. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 12-15 minutes. Take the base out of the tin and remove the baking parchment. Let the cake base cool down. Sort or clean the berries and rinse with cold water. Drain well. Cut the sponge cake once. Briefly heat 50 g jelly, spread on the bottom cake base and place the second cake base on top. Place the edge of the springform pan around the base. Spread the berries on the base. Mix cake glaze powder and sugar in a pot. Add nectar and mix well. Bring to the boil while stirring.
3
Briefly heat 50 g jelly, spread on the bottom cake base and place the second cake base on top. Place the edge of the springform pan around the base. Spread the berries on the base. Mix cake glaze powder and sugar in a pot. Add nectar and mix well. Bring to the boil while stirring. Add remaining jelly and dissolve in it while stirring. Let the glaze cool down for about 1 minute. Then pour over the berries and leave to set in the fridge for about 5 hours. Roast the flaked almonds in a pan without fat until golden brown. Decorate the cake edge with it. Whip the crème fraîche with the whisk of the hand mixer until creamy and serve with the cake. Makes approx. 12 pieces
4
Add remaining jelly and dissolve in it while stirring. Let the glaze cool down for about 1 minute. Then pour over the berries and leave to set in the fridge for about 5 hours. Roast the flaked almonds in a pan without fat until golden brown. Decorate the cake edge with it. Whip the crème fraîche with the whisk of the hand mixer until creamy and serve with the cake. Makes approx. 12 pieces