Blackberry yoghurt tart

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg yolks, 1 tablespoon of sugar, vanillin sugar, lemon zest and salt until thick and creamy. Beat the egg whites until stiff, pour in 75 g sugar. Pour onto the egg yolk mixture and fold in lightly. Sift the flour onto the egg yolk mixture and fold in carefully. Line 2 baking trays with baking paper. Draw 1 circle (23 cm Ø) on each and spread half of the sponge cake mixture evenly on each. Bake the baking trays one after the other in the preheated oven on the middle shelf (electric oven: 175 °C/ convection oven: unsuitable/ gas: level 2) for approx. 12 minutes until golden brown.

2. 2

   Remove and let cool. Cut circles exactly to 23 cm Ø. Bring 50 ml water and 20 g sugar to the boil until the sugar has dissolved, then allow to cool. Pass 100 g blackberries through a sieve. Mix the pulp and 1 1/2 teaspoon of sugar. Mix blackberry pulp and sugar syrup and sprinkle both sponge cake bases with it. Place one cake base on a cake plate and enclose with a cake ring (24 cm Ø). For the cream, soak gelatine in cold water. Pass 400 g blackberries through a sieve. Mix the pulp, 150 g sugar and lemon juice. Squeeze out the gelatine, dissolve it and stir into the blackberry pulp. Stir in yoghurt, chill. Whip cream until stiff. When the cream starts to gel, fold whipped cream into the blackberry cream. Spread half of the cream on the cake base, filling up the rim of the springform pan with cream.

3. 3

   Pass 400 g blackberries through a sieve. Mix the pulp, 150 g sugar and lemon juice. Squeeze out the gelatine, dissolve it and stir into the blackberry pulp. Stir in yoghurt, chill. Whip cream until stiff. When the cream starts to gel, fold whipped cream into the blackberry cream. Spread half of the cream on the cake base, filling up the rim of the springform pan with cream. Place the second cake base on top and fill up with the remaining cream. Cover the cake with aluminium foil and refrigerate for about 3 hours. Place the remaining blackberries on the cake, starting at the edge of the cake, close together. Mix the cake glaze powder and 2 tablespoons of sugar in a small pot and gradually stir with 1/4 litre of water. Bring to the boil while stirring, remove from the heat and allow to cool for about 2 minutes. Spread evenly over the blackberries from the middle. Sprinkle the cake with chopped pistachios. Serve decorated with mint leaves

4. 4

   Place the second cake base on top and fill up with the remaining cream. Cover the cake with aluminium foil and refrigerate for about 3 hours. Place the remaining blackberries on the cake, starting at the edge of the cake, close together. Mix the cake glaze powder and 2 tablespoons of sugar in a small pot and gradually stir with 1/4 litre of water. Bring to the boil while stirring, remove from the heat and allow to cool for about 2 minutes. Spread evenly over the blackberries from the middle. Sprinkle the cake with chopped pistachios. Serve decorated with mint leaves