Exotic fruit tart

Name: Exotic fruit tart
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 2 Eggs (size M); 150 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 75 g Flour; 25 g Cornstarch; 1 TEASPOON Baking Powder; 3 sheets Gelatine; 400 g Double cream cream cheese; 500 g Low-fat curd; 2 TABLESPOONS Orange liqueur; 2 TABLESPOONS Lemon juice; 1 small mango; 75 g Physalis; 1 Papaya; 1/4 Pomegranate; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

2 Eggs (size M)
150 g Sugar
1 package Vanillin sugar
1 pinch Salt
75 g Flour
25 g Cornstarch
1 TEASPOON Baking Powder
3 sheets Gelatine
400 g Double cream cream cheese
500 g Low-fat curd
2 TABLESPOONS Orange liqueur
2 TABLESPOONS Lemon juice
1 small mango
75 g Physalis
1 Papaya
1/4 Pomegranate
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Separate eggs. Beat the egg whites and 2 tablespoons of cold water until stiff, adding 75 g sugar, vanillin sugar and salt. Stir in egg yolks one after the other. Mix flour, starch and baking powder. Sift over the egg cream and fold in. Pour the sponge mixture into a greased springform pan (26 cm Ø) and smooth it down.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Remove the sponge cake from the edge and let it cool down on a cake rack. Soak gelatine in cold water. Mix cream cheese, quark, liqueur, lemon juice and 75 g sugar with the whisk of the hand mixer for 2-3 minutes. Squeeze the gelatine and melt it in a small pot. Stir in 4 tablespoons of cream, then stir into the remaining cream. Remove the sponge cake from the mould, place it on a cake plate and cover it with the edge of the springform pan. Spread the cream on the sponge cake and refrigerate for about 3 hours. Before serving, cut the mango from the stone, peel the flesh and cut into thin slices. Remove the physalis from the casing, only open 3 pieces and put aside for decoration. Cut the remaining physalis in half.
3
Stir in 4 tablespoons of cream, then stir into the remaining cream. Remove the sponge cake from the mould, place it on a cake plate and cover it with the edge of the springform pan. Spread the cream on the sponge cake and refrigerate for about 3 hours. Before serving, cut the mango from the stone, peel the flesh and cut into thin slices. Remove the physalis from the casing, only open 3 pieces and put aside for decoration. Cut the remaining physalis in half. Peel papaya, cut in half and remove seeds. Cut halves into slices. Remove pomegranate seeds from the skin. Remove the cake from the edge and cover with the fruit and decorate. Dust with some icing sugar for more shine
4
Peel papaya, cut in half and remove seeds. Cut halves into slices. Remove pomegranate seeds from the skin. Remove the cake from the edge and cover with the fruit and decorate. Dust with some icing sugar for more shine