Cherry-Yoghurt Flake Tart

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, add 75 g sugar and salt. Stir in the egg yolk briefly. Mix flour and baking powder, sieve onto the egg mixture and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Remove from the oven.

2. 2

   Remove the sponge cake from the edge with a knife and let it cool in the mould. Remove the base from the mould. Cut a thin lid off the base and crumble. Put the covered cake aside. Roast the almonds in a pan without fat until golden brown, take them out and let them cool down. Place the cake ring around the base. Soak gelatine in cold water. Drain the cherries and collect the juice. Measure 250 ml of juice, mix with 1 packet of vanilla sugar. Squeeze 3 sheets of gelatine, dissolve over low heat. Stir in the juice. Chill until the juice begins to gel. In the meantime, mix yoghurt, 1 packet of vanillin sugar and 100 g sugar. Squeeze 9 sheets of gelatine, dissolve carefully and mix with 2-3 tablespoons of cream. Then stir everything into the remaining yoghurt cream. Whip cream until stiff and fold in.

3. 3

   Squeeze 3 sheets of gelatine, dissolve over low heat. Stir in the juice. Chill until the juice begins to gel. In the meantime, mix yoghurt, 1 packet of vanillin sugar and 100 g sugar. Squeeze 9 sheets of gelatine, dissolve carefully and mix with 2-3 tablespoons of cream. Then stir everything into the remaining yoghurt cream. Whip cream until stiff and fold in. Put 4-5 tablespoons of cream on the bottom and smooth it down. Spread cherries on top, leaving a rim of about 2 cm free. Sprinkle with about 1/3 of the gelling juice. Pour half of the remaining cream on top, spread it out, add 1/3 of the juice in splodges, pull through with a fork. Repeat the process with the remaining cream and juice. Sprinkle the dough crumbs and almonds on top. Chill for 2-3 hours. Remove the cake from the ring. Dust with icing sugar and decorate with mint

4. 4

   Spread cherries on top, leaving a rim of about 2 cm free. Sprinkle with about 1/3 of the gelling juice. Pour half of the remaining cream on top, spread it out, add 1/3 of the juice in splodges, pull through with a fork. Repeat the process with the remaining cream and juice. Sprinkle the dough crumbs and almonds on top. Chill for 2-3 hours. Remove the cake from the ring. Dust with icing sugar and decorate with mint

5. 5

   waiting time approx. 3 hours

Nutrition Facts

KCAL
220 kcal

CARBS
26 g

FATS
9 g

PROTEINS
6 g