Fruity berry-banana tart

Ingredients

Directions

1. 1

   Wash the mint, shake dry and chop finely. Separate eggs. Beat the egg whites and 3 tablespoons of cold water with the whisk of the hand mixer until stiff, adding 75 g sugar, 1 packet of vanilla sugar and salt to finish. Add the egg yolks one after the other, fold in the egg yolks and mint at the end. Mix flour, 50 g starch and baking powder, sieve onto the egg yolks and carefully fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 15 minutes. Leave to cool in the mould on a cake rack for approx. 3 hours

2. 2

   Soak gelatine in cold water. Peel the bananas and cut the pulp into small pieces. Add lemon juice and puree. Stir cream cheese and 100 g sugar with the whisk of the hand mixer until smooth. Stir in the puree. Squeeze the gelatine and melt in a small pot. Stir in 4 tbsp. cream cheese cream, then stir back into the remaining cream. Whip 600 g cream until stiff and fold into the cream

3. 3

   Cut the sponge horizontally. Place a cake ring around the lower cake base, spread half of the banana cream on top and smooth it down. Spread 300 g frozen berries on top and carefully spread the rest of the banana cream on top. Place the second cake layer on top, press lightly and chill for 3-4 hours

4. 4

   Mix 1 tsp. starch and 50 g sugar. Gradually mix with 3 tablespoons of cherry nectar. Bring the remaining cherry nectar to the boil, remove from heat and stir in the mixed powder. Bring to the boil while stirring. Remove from heat and fold in the remaining berries

5. 5

   Whip 300 g cream until stiff and spread the cake with cream using a tablespoon. Spread the red fruit jelly on the cake and sprinkle the edge with brittle

6. 6

   waiting time approx. 6 hours