Lemon-raspberry tartlets
easy
45 mins
45 mins
Ingredients
- 3 eggs (Gr. M), salt
- 125 g + 3 tablespoons + 100 g sugar
- 75 g Flour
- 50 g Cornstarch
- 1 coated Tsp Baking Powder
- 375 g Raspberries
- 500 g room temperature curd cheese (20 %)
- 7-10 Tbsp grated peel and juice of 1 organic lemon
- 400 g Whipped cream
- 1 (30 g) Bag of instant gelatine
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Melissa
- baking paper, possibly aluminium foil
Directions
- 1
Line a baking tray (approx. 35 x 40 cm) with baking paper. Separate the eggs. Beat the egg whites, 3 tbsp. cold water and 1 pinch of salt until stiff, while pouring in 125 g sugar. Fold in the egg yolks one by one. Sift flour, starch and baking powder on top and fold in
- 2
Spread the sponge cake on the tin. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 10 minutes. Sprinkle the tea towel with 3 tbsp. sugar. Turn out the sponge cake and remove the baking paper immediately. Cool down
- 3
Cut the sponge in half crosswise. Place a sponge cake plate on a board. Wrap a baking frame or a rim of multiple folded aluminium foil (approx. 5 cm high) around it. Sort the raspberries, wash if necessary. Mix quark, 100 g sugar, lemon peel and lemon juice
- 4
Whip the cream briefly. Add instant gelatine while stirring constantly with the hand mixer and whip the cream until stiff. Immediately add 2/3 berries to the quark. Spread on the 1st sponge cake plate. Place the 2nd plate on top, chill for about 1 hour
- 5
Dust with icing sugar and cut into pieces. Decorate with rest of berries and lemon balm
Nutrition Facts
260 kcal
29 g
12 g
8 g