Cherry-Yoghurt Tart

Name: Cherry-Yoghurt Tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 2 Eggs (size M); 75 g + 100 g + 2 tablespoons sugar; 1 package Vanillin sugar; 1 pinch Salt; 30 g Flour; 30 g Cornstarch; 1 coated Tsp Baking Powder; 25 g ground almonds (without skin); 8 sheets white gelatine; 500 g Whole milk yoghurt; 4 TABLESPOONS Lemon juice; 300 g + 100 g whipped cream; 1 kg (à 720 ml) fresh or 2 glasses of sweet/sour cherries; 1 package red glaze; 1/4 l Cherry nectar; 40 g chopped almonds; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

2 Eggs (size M)
75 g + 100 g + 2 tablespoons sugar
1 package Vanillin sugar
1 pinch Salt
30 g Flour
30 g Cornstarch
1 coated Tsp Baking Powder
25 g ground almonds (without skin)
8 sheets white gelatine
500 g Whole milk yoghurt
4 TABLESPOONS Lemon juice
300 g + 100 g whipped cream
1 kg (à 720 ml) fresh or 2 glasses of sweet/sour cherries
1 package red glaze
1/4 l Cherry nectar
40 g chopped almonds
baking paper

Directions

1
Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites until stiff, adding 75 g sugar, vanillin sugar and salt. Beat the egg yolks separately into the mixture. Sift the flour, starch and baking powder into the egg yolk and fold in the ground almonds. Brush into the mould. Bake in the preheated oven (electric range: 175 °C/ convection oven: not suitable/ gas: level 2) for 15-20 minutes.
2
Let it cool down. Soak the gelatine. Stir yoghurt, lemon juice and 100 g sugar until smooth. Squeeze the gelatine and dissolve. Stir in 3 tablespoons of yoghurt cream, then stir into the rest of the yoghurt cream. Chill for about 10 minutes. Beat 300 g cream until stiff, fold in. Remove the sponge cake from the tin, remove the baking paper. Place the base on a cake plate and enclose with a high cake ring (7.5 cm high). Spread the yoghurt mixture on the sponge cake and refrigerate for about 4 hours. Wash the cherries, remove the stalks and pit them (drain the cherries from the jar, collect the juice and measure 1/4 litre). Spread the cherries on the cream. Mix cake glaze powder and 2 tablespoons of sugar.
3
Remove the sponge cake from the tin, remove the baking paper. Place the base on a cake plate and enclose with a high cake ring (7.5 cm high). Spread the yoghurt mixture on the sponge cake and refrigerate for about 4 hours. Wash the cherries, remove the stalks and pit them (drain the cherries from the jar, collect the juice and measure 1/4 litre). Spread the cherries on the cream. Mix cake glaze powder and 2 tablespoons of sugar. Stir in cherry nectar bit by bit. Boil up while stirring. Leave to rest for 1 minute, then spread over the cherries from the centre. Chill for about 45 minutes. Roast the almonds until golden brown. Whip 100 g cream until stiff. Decorate cake with cream tuffs and sprinkle with almonds
4
Stir in cherry nectar bit by bit. Boil up while stirring. Leave to rest for 1 minute, then spread over the cherries from the centre. Chill for about 45 minutes. Roast the almonds until golden brown. Whip 100 g cream until stiff. Decorate cake with cream tuffs and sprinkle with almonds