Cherry yoghurt tart
easy
90 mins
90 mins
Ingredients
- 2 eggs (Gr. M), 1 pinch of salt
- 75 g + 100 g + 2 tablespoons sugar
- 1 package Vanillin sugar
- 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
- 200 g + 100 g whipped cream
- 750 g fresh cherries + 1/4 l cherry juice or
- 11/2-2 (à 720 ml) Glasses of cherries
- 1 package red glaze
- 2-3 TABLESPOONS chopped almonds
- baking paper
Directions
- 1
Line a springform pan (26 cm Ø) at the bottom with baking paper. Separate the eggs. Beat the egg whites and salt until stiff, adding 75 g sugar and vanillin sugar. Beat the egg yolks separately into the mixture. Sift the flour, starch and baking powder into the egg yolks and fold them in with the ground almonds. Brush into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 15 minutes. Let them cool down
- 2
Soak gelatine in cold water. Mix yoghurt, lemon juice and 100 g sugar. Squeeze the gelatine and dissolve over a mild heat. Stir in 3 tbsp. yoghurt cream, then stir into the rest of the cream. Chill for about 10 minutes until it starts to gel. Whip 200 g cream until stiff and fold into the cream. Close a cake ring around the sponge cake. Spread the cream on top. Chill for approx. 5 hours
- 3
Wash, stalk and stone the cherries. Spread on the cream. Mix cake glaze powder and 2 tbsp. sugar. Stir in 1/4 l cherry juice. Boil up while stirring. Spread over the cherries. Chill for about 45 minutes.
- 4
Roast chopped almonds without fat and let them cool down. Whip 100 g cream until stiff. Pour into a piping bag with star-shaped spout. Decorate cake with cream tuffs and almonds
Nutrition Facts
270 kcal
26 g
15 g
5 g