Iced fruit tart

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites until stiff. Add sugar and vanillin sugar by the spoonful while stirring. Beat the egg yolks with 2 tablespoons of warm water and fold in. Mix flour, cornstarch and baking powder, add to the egg mixture and sieve the cocoa over it. Line a springform pan (26 cm Ø) with parchment paper, grease it, fill in sponge cake mixture and smooth it down. Bake in the oven (electric cooker: 200 °C/ gas: level 3) for 35-40 minutes. Then immediately loosen the edge.

2. 2

   Turn the sponge cake onto a cake rack, remove the parchment paper. Heat up the apricot jam and spread on the cold sponge cake base. Separate the eggs for the filling. Beat egg yolk and sugar until the sugar has dissolved and the cream is light yellow. Beat the egg whites until stiff and fold in. Drain the apricots, collect the juice. Puree to 4 halves for decoration. Add lemon juice and 2 tablespoons apricot brandy and mix everything with half of the egg cream. Whip 2 cups of cream until stiff and fold in. Lightly grease the rim of a springform pan and wrap with parchment paper. Place the sponge cake base in the mould. Spread apricot cream on top. Place in the freezer. Crumble the soup macaroons and mix the second half of the cream with the remaining apricot brandy and vanilla pulp and the macaroons. Grate the chocolate coating.

3. 3

   Add lemon juice and 2 tablespoons apricot brandy and mix everything with half of the egg cream. Whip 2 cups of cream until stiff and fold in. Lightly grease the rim of a springform pan and wrap with parchment paper. Place the sponge cake base in the mould. Spread apricot cream on top. Place in the freezer. Crumble the soup macaroons and mix the second half of the cream with the remaining apricot brandy and vanilla pulp and the macaroons. Grate the chocolate coating. Fold one half into the cream. Whip the rest of the cream and fold in. When the first layer is frozen, spread the chocolate cream on top. Let the cake freeze for another 2 hours. Then remove the cake from the tin. Spread the edge with whipped cream and sprinkle with chocolate coating. Decorate the surface of the cake as you like with cream dab, apricot wedges and chocolate flakes

4. 4

   Fold one half into the cream. Whip the rest of the cream and fold in. When the first layer is frozen, spread the chocolate cream on top. Let the cake freeze for another 2 hours. Then remove the cake from the tin. Spread the edge with whipped cream and sprinkle with chocolate coating. Decorate the surface of the cake as you like with cream dab, apricot wedges and chocolate flakes

5. 5

   Preparation time approx. 1 1/2 hours (without waiting time)