Cherry Prosecco Tart

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Knead 150 g flour, butter, icing sugar, 1 packet of vanillin sugar and 1 egg into a smooth shortcrust pastry. Wrap in cling film and chill for about 1 hour

2. 2

   Separate two eggs. Beat egg whites and 2 tablespoons of water until stiff. Sprinkle 100 g sugar, 1 packet of vanilla sugar and salt. Continue beating until the sugar has dissolved. Stir in the egg yolks. Mix 75 g flour and starch, sieve onto the egg yolks and fold in carefully. Line a springform pan (26 cm Ø) with baking paper and fill in the sponge mixture

3. 3

   Bake the sponge cake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes. Take out, let cool down a little. Remove the sponge base from the mould, remove baking paper. Let the base cool down

4. 4

   Clean and grease the mould. Roll out the short pastry into a circle (26 cm Ø) on a lightly floured work surface. Line the bottom with it. Prick several times with a fork. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 12-15 minutes.

5. 5

   Remove the short pastry base and let it cool down. Soak gelatine in cold water. Wash the cherries, remove the stalks and, except for 7 pieces, halve and stone them. Mix cream cheese, yoghurt, 100 g sugar and 150 ml Prosecco. Squeeze the gelatine and dissolve over a warm water bath. Mix the gelatine with 5 tbsp Prosecco, stir into the yoghurt mixture and chill for approx. 15 minutes until the mixture begins to gel. Cut the sponge cake base in half horizontally

6. 6

   Whip 250 g whipped cream with the whisk of the hand mixer until stiff and fold into the yoghurt cream. Remove the short pastry base from the springform pan. Spread half of the jam on the shortcrust pastry base. Close the springform pan rim or cake ring around the base again. Spread half of the cherries on the base. Spread half of the yoghurt cream on top and place a sponge cake base on top. Spread the rest of the jam on the sponge cake, spread the rest of the cherries and the rest of the cream on top. Place the top sponge cake base on top and press down lightly. Chill the cake for about 3 hours.

7. 7

   Remove springform pan. Whip 200 g cream until stiff and spread the cake loosely with it. Chill the cake for another 30 minutes. Slice the chocolate into small rolls with a peeler or knife. Just before serving, decorate the cake with chocolate curls, remaining cherries and sprinkle the edge with cocoa powder

8. 8

   waiting time approx. 5 1/2 hours

Nutrition Facts

KCAL
370 kcal

CARBS
48 g

FATS
15 g

PROTEINS
8 g