Lucky Tart

AUTHOR
Kelley Price
DIFFICULTY
very easy
RATING
3.5 2
COOK TIME
135 mins
TOTAL TIME
135 mins

Ingredients

Servings: 12
  • 3 Eggs (size M)
  • 1 pinch Salt
  • 75 g Sugar
  • 1 package Vanillin sugar
  • 100 g Flour
  • 1 slightly heaped Tsp baking powder
  • 200 g Cherry fruit spread (without pieces)
  • 3 sheets Gelatine
  • 1 glass (370 ml) Cherry groats with vanilla
  • 250 g Whipped cream
  • 400 g red fondant
  • 200 g white fondant
  • 7-10 Tbsp Icing sugar
  • baking paper
  • 7-10 Tbsp Freezer bag

Directions

  1. 1

    Separate eggs. Beat the egg white with 2 tbsp. water until stiff, adding salt and sugar and vanillin sugar. Add egg yolks one after the other and stir in. Mix flour with baking powder, sieve over the egg mixture and fold in.

  2. 2

    Line a springform pan (20 cm Ø) at the bottom with baking paper. Pour in the mixture and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes.

  3. 3

    Let it cool down on a cake rack.

  4. 4

    Remove the base from the mould and cut through horizontally twice. Place a cake ring around the lower cake base. Stir 125 g fruit spread until smooth. Spread the bottom cake base with it. Place the middle cake base on top.

  5. 5

    Soak gelatine in cold water. Squeeze gelatine, dissolve. Stir some cherry grits into the gelatine, then stir into the remaining cherry grits. Pour into a bowl, chill until the groats start to gel.

  6. 6

    Whip the cream until stiff and fold into the groats.

  7. 7

    Spread about 2/3 of the cherry cream on the base and smooth it down. Place the top cake layer on top and pour the rest of the cream on top. Smooth out the rest of the cream as well. Put it in a cool place overnight. Warm up 75 g fruit spread slightly.

  8. 8

    Remove the cake from the ring. Spread the edge with the fruit spread. Chill the cake.

  9. 9

    Knead the red fondant well. Roll out round (approx. 36 m Ø) between two cut open freezer bags sprinkled with icing sugar. Cover the cake with it. Cut off excess fondant and put aside covered.

  10. 10

    Press the fondant well onto the cake. Form 3 cones of different sizes as mushroom stems from approx. 100 g white fondant. Form a strand from some white fondant, divide 3 times and place around the cones.

  11. 11

    Use your fingers to form a slightly flatter shape. Shape 3 umbrellas from about 2/3 of the remaining red fondant, place them on the cones as mushroom umbrellas, press them carefully.

  12. 12

    Roll out about half of the remaining white fondant, cut out circles of different sizes and decorate the cake and mushrooms with it. Place the mushrooms on the cake. Roll out the rest of the red and white fondant into one long strand, tie them together, roll them out again a little and twist the strand again.

  13. 13

    Roll longer and place around the bottom edge of the cake. Store the cake in a cool, dry place and serve on the same day if possible.

Nutrition Facts

KCAL
390 kcal
CARBS
75 g
FATS
8 g
PROTEINS
4 g