Egg liqueur raspberry tart

Name: Egg liqueur raspberry tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 4 Eggs (size M); 250 g Sugar; 2 packages Vanillin sugar; 200 g Flour; 1/2 package Baking Powder; 300 g frozen raspberries; 3 sheets Gelatine; 250 g Mascarpone; 250 g Low-fat curd; 150 ml Egg liqueur; 400 g Whipped cream; 7-10 Tbsp Chocolate rolls, almond-sugar eggs and mint; baking paper; 7-10 Tbsp Freezer bag

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

4 Eggs (size M)
250 g Sugar
2 packages Vanillin sugar
200 g Flour
1/2 package Baking Powder
300 g frozen raspberries
3 sheets Gelatine
250 g Mascarpone
250 g Low-fat curd
150 ml Egg liqueur
400 g Whipped cream
7-10 Tbsp Chocolate rolls, almond-sugar eggs and mint
baking paper
7-10 Tbsp Freezer bag

Directions

1
Separate eggs. Beat the egg whites and 4 tablespoons of cold water until stiff. Add 150 g sugar and 1 packet of vanilla sugar. Fold the egg yolks into the beaten egg white. Sift the flour and baking powder on top and fold in carefully. Pour the dough into a springform pan (26 cm Ø) lined with baking paper. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes.
2
Remove the sponge cake from the oven, remove from the edge, turn onto a cake rack and remove the baking parchment immediately. Let the sponge cool down and cut in half horizontally. In the meantime thaw the berries on kitchen paper. Put some aside for decoration. Soak the gelatine in cold water. Mix mascarpone, quark and 100 g sugar. Squeeze the gelatine and dissolve. Add 100 ml advocaat to the gelatine. Stir droplets into the mascarpone mixture. Whip 200 g cream until stiff. As soon as the mixture begins to gel, carefully fold in the raspberries and cream. Cover the lower sponge cake base with a cake ring. Spread the advocaat cream evenly on top.
3
Squeeze the gelatine and dissolve. Add 100 ml advocaat to the gelatine. Stir droplets into the mascarpone mixture. Whip 200 g cream until stiff. As soon as the mixture begins to gel, carefully fold in the raspberries and cream. Cover the lower sponge cake base with a cake ring. Spread the advocaat cream evenly on top. Place the second sponge cake base on top and chill for 2 hours. Whip 200 g of cream until stiff and allow 1 packet of vanilla sugar to trickle in. Spread the cake with cream in a wavy pattern. Pour 50 ml advocaat into a freezer bag and cut off a small corner. Spray streaks onto the cake. Decorate the cake with remaining raspberries, chocolate rolls, almond-sugar eggs and mint (picture 2)
4
Place the second sponge cake base on top and chill for 2 hours. Whip 200 g of cream until stiff and allow 1 packet of vanilla sugar to trickle in. Spread the cake with cream in a wavy pattern. Pour 50 ml advocaat into a freezer bag and cut off a small corner. Spray streaks onto the cake. Decorate the cake with remaining raspberries, chocolate rolls, almond-sugar eggs and mint (picture 2)