Gluten-free apricot tart with caramel decoration

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Beat 3 egg whites with the whisks of the hand mixer until stiff, adding half of the powdered sugar. Pour the beaten egg whites into a large bowl. Again beat 3 egg whites until stiff, add the remaining icing sugar. Also pour into the bowl. Mix the beaten egg whites quickly with a whisk. Fold in almonds and fill the mixture into a greased round tart tin (28 cm Ø) with lift-off base. Bake in the preheated oven (electric oven: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) on the middle shelf for 15-20 minutes

2. 2

   Meanwhile wash the apricots, cut them in half and remove stones. Cut the apricots into thin slices. Mix sugar, sour cream, 3 eggs and pudding powder with the whisk of the hand mixer

3. 3

   Remove the bottom from the oven. Turn up the temperature of the oven (electric oven: 175 °C/ circulating air: 150 °C/ gas: see manufacturer). Carefully pour the sand casting onto the base. Carefully spread apricot slices on top as well. Bake the cake on the lower rack for about 25 minutes. Remove from oven and let cool on a cake rack

4. 4

   Caramelise 50 g sugar and 2 tbsp water in a pan until light yellow. Using a teaspoon of liquid caramel, quickly place the caramel in patterns on baking paper. Allow to set for 20-30 minutes and break as desired. Carefully lift the cake out of the tin and arrange it on a cake platter. Dust with icing sugar and decorate with the caramel

5. 5

   waiting time approx. 2 hours

Nutrition Facts

KCAL
290 kcal

CARBS
25 g

FATS
17 g

PROTEINS
8 g