Marzipan gooseberry tart

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Knead 150 g flour, icing sugar, 1 pinch of salt, butter in pieces and 1 egg first with the hand mixer, then briefly with your hands to a smooth shortcrust pastry. Cover and chill for about 30 minutes.

2. 2

   Line a springform pan (26 cm Ø) at the bottom with baking paper. Separate 3 eggs. Beat the egg whites, 3 tbsp. cold water and 1 pinch of salt until stiff, while pouring in 100 g sugar. Fold in the egg yolks one by one.

3. 3

   Sift 75 g flour, starch and baking powder over it and fold in. Brush into the form. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 15 minutes. Let them cool down.

4. 4

   Roll out the shortcrust pastry to a little flour round (25-26 cm Ø), prick several times with a fork. Place on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 15 minutes.

5. 5

   Let it cool down. Roast the almonds without fat, let them cool down.

6. 6

   Cut the sponge in half horizontally. Close a cake ring around the short pastry base. Spread with 150 g jam, leaving about 1 cm of edge all around. Place the lower sponge cake base on top.

7. 7

   Soak gelatine in cold water. Drain the gooseberries. Whip 400 g whipped cream until stiff. Mix mascarpone, 75 g sugar and 1 packet of vanilla sugar briefly. Squeeze the gelatine and dissolve at low heat.

8. 8

   First stir in 4 tablespoons of mascarpone, then stir into the rest of the mascarpone. Fold in cream. Spread half the cream on the cake. Spread gooseberries on top, leaving about 1 cm of edge free. Rest Cr

9. 9

   Place the top shelf on top. Chill for about 3 hours.

10. 10

    Whip 300 g of cream until stiff, adding cream firming agent and 1 sachet of vanilla sugar. Fill approx. 4 tablespoons of cream into a piping bag (large perforated spout) and chill. Spread the cake with the rest of the cream.

11. 11

    Knead marzipan and icing sugar with your hands. Roll out to a circle (approx. 28 cm Ø) between cling film. Cut out 12-16 circles of different sizes (2-3 cm Ø). Place the large circle (from which the small circles are cut out) on the cake, press down the protruding edge.

12. 12

    Press the flaked almonds to the cream edge. Spray about 12 cream tuffs onto the cake. Stir 1 tbsp. jam until smooth, spread a little in the middle of each of the small marzipan circles. Squeeze the circles together a little and place them on the tuffs.

Nutrition Facts

KCAL
590 kcal

CARBS
52 g

FATS
37 g

PROTEINS
8 g