Gooseberry and bee sting tart

Ingredients

Directions

1. 1

   For the dough, place cream, sugar, eggs, salt, vanilla sugar and lemon zest in a mixing bowl and mix with the whisks of the hand mixer. Mix flour and baking powder and stir in. Put the dough into a well greased springform pan (26 cm Ø) and smooth it down. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 18 minutes. In the meantime, bring butter, milk, sugar and vanilla sugar to the boil and remove from the heat. Carefully fold in the almonds and allow to cool slightly.

2. 2

   Carefully place the topping evenly on the pre-baked base and bake at the same temperature for another 10-15 minutes. Remove the cake from the oven and let it cool down on a grid. In the meantime, drain gooseberries well on a sieve for the filling. Collect the juice. Mix the gooseberry and apple juice, take 6 tablespoons off and stir with sugar and pudding powder until smooth. Put the rest of the juice into a pot, bring to the boil, stir in the pudding powder and bring to the boil again. Carefully fold in gooseberries. Remove the cake from the tin and cut through 1x. Spread the gooseberries evenly on the lower cake base. Let cool down. Carefully cut the upper cake layer into 12 cake pieces. For the cream, pour the sour cream, vanilla sugar and sauce powder into a mixing bowl and whisk until stiff.

3. 3

   Remove the cake from the tin and cut through 1x. Spread the gooseberries evenly on the lower cake base. Let cool down. Carefully cut the upper cake layer into 12 cake pieces. For the cream, pour the sour cream, vanilla sugar and sauce powder into a mixing bowl and whisk until stiff. Pour the cream into a piping bag with a star-shaped spout, spray it spirally onto the compote and place about 7 compartments on top. Use the remaining compartments for other purposes. Serve decorated with lemon balm as desired

4. 4

   (including all subjects)