Cherry Stracciatella Tart

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Melt the butter and let it cool down. Separate eggs. Beat the egg whites with the whisks of the hand mixer until stiff, finally adding 100 g sugar, 1 packet of vanilla sugar and salt. Beat the egg yolks one after the other. Mix flour, starch and baking powder, sieve onto the egg foam and fold in carefully. Add the liquid butter little by little. Line the bottom of a springform pan (26 cm Ø) with baking paper.

2. 2

   Pour in the sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 18-20 minutes. Let the sponge cake cool down. Remove baking paper and cut a thin lid off the sponge cake base to crumble it. Place a high cake ring around the lower, thick base. Heat 175 g nut nougat cream and spread on the base. Chill for about 30 minutes. Soak the gelatine in cold water. Wash the cherries, dab dry well and stone. Roughly chop the chocolate. Whip cream until stiff. Mix mascarpone, quark, 125 g sugar and 2 packets of vanillin sugar. Squeeze out the gelatine, dissolve and mix with approx. 3 tbsp. mascarpone cream in a pot.

3. 3

   Soak the gelatine in cold water. Wash the cherries, dab dry well and stone. Roughly chop the chocolate. Whip cream until stiff. Mix mascarpone, quark, 125 g sugar and 2 packets of vanillin sugar. Squeeze out the gelatine, dissolve and mix with approx. 3 tbsp. mascarpone cream in a pot. Then stir into the remaining cream and fold in the cream. Finally fold in the cherries and chocolate, place everything on the sponge cake base and smooth it down. Crumble the thin sponge cake base, sprinkle on the cream and chill the cake overnight. Remove the cake from the cake ring. Heat 75 g nut nougat cream and put it into a piping bag. Cut off the top and decorate the cake with nut nougat strips. Refrigerate again for about 15 minutes

4. 4

   Then stir into the remaining cream and fold in the cream. Finally fold in the cherries and chocolate, place everything on the sponge cake base and smooth it down. Crumble the thin sponge cake base, sprinkle on the cream and chill the cake overnight. Remove the cake from the cake ring. Heat 75 g nut nougat cream and put it into a piping bag. Cut off the top and decorate the cake with nut nougat strips. Refrigerate again for about 15 minutes

5. 5

   waiting time approx. 13 hours

Nutrition Facts

KCAL
470 kcal

CARBS
41 g

FATS
29 g

PROTEINS
10 g