Fine raspberry yoghurt tart

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 2 tablespoons of cold water until stiff, and finally pour in 100 g of sugar. Add egg yolks one after the other and fold in. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes. Let cool on a cake rack. Put the raspberries in a bowl and choose 12-16 nice berries to decorate and freeze again. Defrost the rest of the raspberries.

2. 2

   Soak gelatine in cold water. Remove the sponge cake from the mould and cut through once. Place a cake ring around the lower cake base. Puree the raspberries, pass through a sieve and mix with 75 g sugar. Mix yoghurt, 50 g sugar and vanillin sugar. Squeeze 4 sheets of gelatine well, dissolve and mix with 1-2 tablespoons of yoghurt. Stir into the remaining yoghurt and refrigerate briefly. Beat 250 g cream until stiff and fold into the yoghurt cream. Cool again briefly. Squeeze out the remaining gelatine, dissolve and mix with raspberry puree. Also refrigerate briefly. Spread a good half of the yoghurt cream on the sponge cake base and spread 2/3 of the raspberry puree on top. Add the rest of the yoghurt cream and again the rest of the raspberries. Pull the cream through with a fork, just like a marble cake. Place the second base on top and press down well. Put the cake in a cool place for about 4 hours. In the meantime knead marzipan and icing sugar. Sift some icing sugar on a work surface and roll out the marzipan mixture. Cut out flowers, bunnies or chicks as you like.

3. 3

   Also refrigerate briefly. Spread a good half of the yoghurt cream on the sponge cake base and spread 2/3 of the raspberry puree on top. Add the rest of the yoghurt cream and again the rest of the raspberries. Pull the cream through with a fork, just like a marble cake. Place the second base on top and press down well. Put the cake in a cool place for about 4 hours. In the meantime knead marzipan and icing sugar. Sift some icing sugar on a work surface and roll out the marzipan mixture. Cut out flowers, bunnies or chicks as you like. Shape the marzipan flowers into nests and let everything dry. Coarsely chop the chocolate coating and melt it on a hot water bath. Let the chocolate coating cool down a little, put it in a freezer bag and cut off a small corner. Decorate flowers and bunnies with chocolate and put a red sugar pearl in each flower. Leave to dry. Whip the remaining cream and sugar until stiff. Remove the cake from the cake ring with a knife and spread with a good half of the cream. Put the remaining cream in a piping bag with a large perforated spout and decorate the cake with a circle of large tuffs and an inner circle of small tuffs. Cover the tuffs with marzipan figures and remaining raspberries. Results in 12-16 pieces

4. 4

   Shape the marzipan flowers into nests and let everything dry. Coarsely chop the chocolate coating and melt it on a hot water bath. Let the chocolate coating cool down a little, put it in a freezer bag and cut off a small corner. Decorate flowers and bunnies with chocolate and put a red sugar pearl in each flower. Leave to dry. Whip the remaining cream and sugar until stiff. Remove the cake from the cake ring with a knife and spread with a good half of the cream. Put the remaining cream in a piping bag with a large perforated spout and decorate the cake with a circle of large tuffs and an inner circle of small tuffs. Cover the tuffs with marzipan figures and remaining raspberries. Results in 12-16 pieces

Nutrition Facts

KCAL
370 kcal

CARBS
39 g

FATS
20 g

PROTEINS
7 g