Cherry and lemon tart

Name: Cherry and lemon tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 100 g Whole milk couverture; 5 Eggs (size M); 250 g Icing sugar; 2 packages Vanillin sugar; 350 g Whipped cream; 250 ml Oil; 125 g Flour; 125 g Cornstarch; 1 package Baking Powder; 4 sheets Gelatine; 300 ml Milk; 2 packages Mousse "Lemon"; 500 g Low-fat curd; 2 TABLESPOONS flaked almonds; 300 g Sweet cherries; 1 package unsugared red cake glaze; 2 TABLESPOONS Sugar; 7-10 Tbsp Fat and flour

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

100 g Whole milk couverture
5 Eggs (size M)
250 g Icing sugar
2 packages Vanillin sugar
350 g Whipped cream
250 ml Oil
125 g Flour
125 g Cornstarch
1 package Baking Powder
4 sheets Gelatine
300 ml Milk
2 packages Mousse "Lemon"
500 g Low-fat curd
2 TABLESPOONS flaked almonds
300 g Sweet cherries
1 package unsugared red cake glaze
2 TABLESPOONS Sugar
7-10 Tbsp Fat and flour

Directions

1
Chop the chocolate coating and dissolve in a warm water bath. Beat the eggs, sugar and vanilla sugar with the whisk of the hand mixer until creamy. Stir in 200 g cream, couverture and oil. Mix flour, starch and baking powder and fold in. Grease a springform pan (26 cm Ø) and dust with flour. 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 about 30 minutes.
2
Take out, let cool down a little. Remove from the tin and let cool down. Soak gelatine in cold water. Pour milk into a mixing cup rinsed with hot water. Add mousse powder and mix on the lowest setting with the whisks of the hand mixer. Then whisk at highest setting for 3 minutes. Whip the curd and stir in the mousse. Squeeze the gelatine, dissolve and mix with a little cream. Stir into the rest of the cream. Place the cake ring around the cake base. Fill the cream onto the cake base and smooth it down. Chill for about 3 hours. Roast the almonds in a pan without fat, take them out and let them cool down. Wash the cherries, remove the stalks and stone them.
3
Squeeze the gelatine, dissolve and mix with a little cream. Stir into the rest of the cream. Place the cake ring around the cake base. Fill the cream onto the cake base and smooth it down. Chill for about 3 hours. Roast the almonds in a pan without fat, take them out and let them cool down. Wash the cherries, remove the stalks and stone them. Beat 150 g cream until stiff. Remove the cake from the cake ring. Spread the cake ring with cream and sprinkle with almonds. Spread the cherries on the cake. Mix the cake glaze powder and 2 tablespoons of sugar, stir with 1/4 litre of water until smooth, bring to the boil. Leave to cool for 1 minute and spread over the cherries. Allow to set
4
Beat 150 g cream until stiff. Remove the cake from the cake ring. Spread the cake ring with cream and sprinkle with almonds. Spread the cherries on the cake. Mix the cake glaze powder and 2 tablespoons of sugar, stir with 1/4 litre of water until smooth, bring to the boil. Leave to cool for 1 minute and spread over the cherries. Allow to set
5
waiting time approx. 3 3/4 hours