Buckwheat-Orange-Yoghurt Tart

Name: Buckwheat-Orange-Yoghurt Tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 1/2 Vanilla pod; 3 Eggs (size M); 75 g liquid honey (approx. 3 tablespoons); 150 g Buckwheat flour; 2 TEASPOONS Tartrate baking powder; baking paper; 8 sheets white gelatine; 7 Oranges (preferably 1 untreated); 3 (150 g each) Mug of whole milk yoghurt; 150 g liquid honey (approx. 5 tablespoons); 2 (200 g each) Cup of whipped cream; 2 TABLESPOONS brown cane sugar; 30 g Walnut kernels; 1 TEASPOON Butter or margarine; 7-10 Tbsp Oil

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

1/2 Vanilla pod
3 Eggs (size M)
75 g liquid honey (approx. 3 tablespoons)
150 g Buckwheat flour
2 TEASPOONS Tartrate baking powder
baking paper
8 sheets white gelatine
7 Oranges (preferably 1 untreated)
3 (150 g each) Mug of whole milk yoghurt
150 g liquid honey (approx. 5 tablespoons)
2 (200 g each) Cup of whipped cream
2 TABLESPOONS brown cane sugar
30 g Walnut kernels
1 TEASPOON Butter or margarine
7-10 Tbsp Oil

Directions

1
Cut the vanilla pod lengthwise and scrape out the pulp. Separate eggs, beat egg whites and 2 tablespoons of water until stiff. Add the vanilla pulp, slowly add honey and continue beating.
2
Then stir in the egg yolks one after the other. Mix buckwheat flour and tartaric acid baking powder, sieve onto the egg foam and fold in loosely. Line the bottom of a springform pan (24 cm Ø) with baking paper.
3
Pour in the dough and smooth it down. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 25 minutes. Let it cool down. Soak gelatine in cold water. Wash 1 orange thoroughly and finely grate the peel.
4
Squeeze orange. Halve the buckwheat sponge cake and sprinkle the bottoms with orange juice. Place a cake or springform pan border around the lower cake base. Peel the remaining oranges so that the white skin is completely removed.
5
Cut 1 orange into about 6 slices. Remove the fillets from the remaining oranges with a sharp knife between the parting skins. Squeeze the juice out of the parting skins and collect it. Mix yoghurt, 140 g honey, grated orange peel and collected orange juice (approx. 150 ml).
6
Squeeze the gelatine, dissolve and stir into the yoghurt. Cool until the mass begins to gel. Whip 250 g cream until stiff. Stir into the yoghurt cream together with the orange fillets. Spread the filling, up to approx. 4 tablespoons, on the bottom base.
7
Cover with the second base and spread the remaining cream on top. Chill the cake for about 2 hours. Caramelise the sugar in a pan. Add walnuts and fat, turn briefly and let cool on an oiled baking tray.
8
Coarsely chop the walnuts, except for 6 halves. Whip the remaining cream until stiff and stir in the remaining honey. Pour into a piping bag with star-shaped spout. Remove the cake from the edge of the cake and decorate with cream tuffs.
9
Serve garnished with walnuts and orange slices. Makes about 12 pieces.