Lübeck cranberry tart

COOK TIME
102 mins

TOTAL TIME
102 mins

Ingredients

Directions

1. 1

   Grease the springform pan bottom (26 cm Ø) and dust with flour. Coarsely grate marzipan, mix with 100 g flour. Melt 60 g butter at low heat, pour immediately into the marzipan mixture. Knead everything into crumbles with a hand mixer.

2. 2

   Separate the eggs and pour 1 egg white into each cup. Mix 350 g flour, baking powder, 1 pinch of salt, sugar and 1 packet of vanilla sugar in a bowl. Add 3 egg yolks and 200 g butter in flakes.

3. 3

   First knead everything with the dough hooks of the hand mixer and then briefly with your hands until smooth. Divide the dough into three.

4. 4

   Dust 1/3 of the dough with some flour and roll out on the bottom of the mould. 1 egg white and.

5. 5

   Beat 1 pinch of salt until stiff, spread on the bottom. Wrap around the edge of the mould. Sprinkle with 1/3 sprinkles. Bake in the preheated oven (electric range: 200 °C / convection oven: 175 °C/gas: level 3) for approx. 12 minutes.

6. 6

   Cool down for about 10 minutes. Remove from the mould and allow to cool.

7. 7

   Bake 2 more bases in the same way using the rest of the short pastry, crumbled dough and egg white. Cut the last cake base warm into 12-16 cake pieces and let them cool on the mould base.

8. 8

   Beat the sour cream until stiff. Place the first cake base on a cake carrier, for example. Spread half the berries and half the sour cream on each. Place the second cake base on top, spread the rest of the berries and sour cream on top and, for example

9. 9

   with the hood of the cake carrier. Leave in a cool place for 2 days. Wrap the cake pieces in aluminium foil.

10. 10

    Whip the cream until stiff, while pouring in 1 sachet of vanillin sugar. Pour into a piping bag (large star-shaped spout). Cut the cake into 12-16 pieces. Spray 1 cream tuff on each piece and place 1 cake piece diagonally on top.

11. 11

    Dust with icing sugar.

Nutrition Facts

KCAL
540 kcal

CARBS
55 g

FATS
31 g

PROTEINS
7 g