Blood orange jelly tart with cream tuffs

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs, beat egg whites and 1 tablespoon of cold water until stiff. Finally, pour 75 g sugar and 1 packet of vanillin sugar. Stir in the egg yolk. Mix flour, starch and baking powder, sieve onto the egg foam and fold in loosely. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Place on a cake rack and let cool off.

2. 2

   In the meantime soak the gelatine. Peel 3 oranges so that the white skin is completely removed. Carefully cut out the fillets between the parting skins. Squeeze the juice from the parting skins and collect it. Mix yoghurt, squeezed orange juice, 80 g sugar and vanillin sugar. Squeeze the gelatine and dissolve. Stir droplets into the yoghurt mixture. Fold in the fillets and chill for approx. 20 minutes. In the meantime cover the sponge cake base with a cake ring. As soon as the mixture begins to gel, place the mixture on the sponge base and smooth it down. Chill the cake for about 1 hour. In the meantime mix jelly powder and 80 g sugar. Stir in blood orange juice and 250 ml cold water. Heat and stir until everything is dissolved (do not boil!!). Chill the liquid for 30 minutes.

3. 3

   In the meantime cover the sponge cake base with a cake ring. As soon as the mixture begins to gel, place the mixture on the sponge base and smooth it down. Chill the cake for about 1 hour. In the meantime mix jelly powder and 80 g sugar. Stir in blood orange juice and 250 ml cold water. Heat and stir until everything is dissolved (do not boil!!). Chill the liquid for 30 minutes. Pour carefully onto the yoghurt mass and chill for at least 5 hours. Before serving, peel 3 oranges so that the white skin is completely removed. Cut the oranges into slices. Decorate the cake all around and on the surface with orange slices. Wash the mint, shake dry and dust with icing sugar. Decorate cake with mint. Whip the cream until stiff. Pour into a piping bag with star-shaped spout and decorate the cake with cream tuffs

4. 4

   Pour carefully onto the yoghurt mass and chill for at least 5 hours. Before serving, peel 3 oranges so that the white skin is completely removed. Cut the oranges into slices. Decorate the cake all around and on the surface with orange slices. Wash the mint, shake dry and dust with icing sugar. Decorate cake with mint. Whip the cream until stiff. Pour into a piping bag with star-shaped spout and decorate the cake with cream tuffs

5. 5

   waiting time approx. 7 hours

Nutrition Facts

KCAL
200 kcal

CARBS
30 g

FATS
5 g

PROTEINS
6 g