Fast fruit pudding tart

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
3 3
COOK TIME
15 mins
TOTAL TIME
15 mins

Ingredients

Servings: 12
  • 3 TABLESPOONS Raspberry Jelly
  • 2 (approx. 26 cm Ø) Bottoms from 1 package of Wiener Boden
  • 750 g Whipped cream
  • 350 ml Milk
  • 2 packs (80 g each) Cream pudding "Vanilla Flavor"
  • 150 g Raspberries
  • 1 Nectarine
  • 7-10 Tbsp Lemon balm

Directions

  1. 1

    Warm up the raspberry jelly a little and stir until smooth. Spread 2 tablespoons of jelly on a base. Cover the base with a cake ring. Put cream and milk in a mixing bowl. Stir in the cream powder on the lowest setting for about 2 minutes. Spread 2/3 of the cream on the coated cake base and cover with the 2nd cake base. Spread the rest of the cream on the 2nd cake base and smooth it down.

  2. 2

    Chill the cake for about 1 hour. Sort the raspberries. Wash the nectarine, dab dry and cut into thin slices. Wash lemon balm and dab dry. Cover cake with nectarines and raspberries and decorate with lemon balm. Sprinkle raspberries with raspberry jelly

  3. 3

    1 hour waiting time

Nutrition Facts

KCAL
370 kcal
CARBS
39 g
FATS
22 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCake

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