Marbled raspberry and lemon tart

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
5 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 400 g Sugar
  • 100 g soft butter
  • 225 g Flour
  • 1 Egg Yolk
  • 3 TABLESPOONS Lemon curd (alternatively lemon jelly)
  • 2 Eggs (size M)
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 1 knife tip Baking Powder
  • 18 sheets Gelatine
  • 500 g Raspberries
  • 750 g Low-fat curd
  • 250 g Whole milk yoghurt
  • 7-10 Tbsp Juice and peel
  • 500 g Whipped cream
  • 7-10 Tbsp Ziron pieces and bowl
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease

Directions

  1. 1

    Mix 50 g sugar, butter in flakes, 125 g flour and egg yolk to a smooth short pastry. Cover and chill for about 30 minutes. Roll out round (26 cm Ø) on a floured work surface. Grease the bottom of a springform pan (26 cm Ø), place the dough on top and press down. Spread with Lemon Curd, leaving an approx. 2 cm wide rim on the outside. Keep cold. Separate the eggs for the sponge cake. Beat the egg whites and 2 tablespoons of water with the whisk of the hand mixer until stiff.

  2. 2

    Add 75 g sugar, vanilla sugar and salt. Stir in the egg yolks one after the other. Mix 100 g flour and baking powder, sieve over the egg cream and fold in. Pour the mixture onto the base and spread carefully. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the bottom shelf for 25-30 minutes. Carefully remove the base from the rim and allow to cool in the mould. Soak gelatine in cold water. Sort out the raspberries, put some aside for decoration. Puree the rest with 125 g sugar. Pass through a sieve. Squeeze 5 sheets of gelatine, dissolve and stir into the puree. Put them in a cold place. For the cream, mix quark, yoghurt, 150 g sugar and lemon juice and zest until smooth. Squeeze out 13 sheets of gelatine, dissolve, stir some cream into the gelatine, then stir everything into the rest of the cream. Whip 350 g whipped cream until stiff, fold in. Remove the base from the tin, place a cake ring around the base.

  3. 3

    Pass through a sieve. Squeeze 5 sheets of gelatine, dissolve and stir into the puree. Put them in a cold place. For the cream, mix quark, yoghurt, 150 g sugar and lemon juice and zest until smooth. Squeeze out 13 sheets of gelatine, dissolve, stir some cream into the gelatine, then stir everything into the rest of the cream. Whip 350 g whipped cream until stiff, fold in. Remove the base from the tin, place a cake ring around the base. Pour 1/3 of the cream onto the base and spread. Spread 1/3 of the puree in blobs on top, pull through with a fork to create a marble effect. Repeat the process twice more with the cream and puree. Chill the cake for at least 3-4 hours. Whip 150 g of whipped cream until stiff, fill into a piping bag with a perforated spout. Remove cake from the ring. Spray tuffs onto the cake. Halve the raspberries that have been set aside. Decorate cake with raspberries, lemon pieces and lemon peel

  4. 4

    Spread 1/3 of the puree in blobs on top, pull through with a fork to create a marble effect. Repeat the process twice more with the cream and puree. Chill the cake for at least 3-4 hours. Whip 150 g of whipped cream until stiff, fill into a piping bag with a perforated spout. Remove cake from the ring. Spray tuffs onto the cake. Halve the raspberries that have been set aside. Decorate cake with raspberries, lemon pieces and lemon peel

  5. 5

    waiting time approx. 4 hours

Nutrition Facts

KCAL
380 kcal
CARBS
42 g
FATS
18 g
PROTEINS
13 g

Categories & Tags

Cakes & PastriesCake

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