Meringue Berry Tart

Name: Meringue Berry Tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 3 Eggs (size M); 100 g soft butter or margarine; 400 g Sugar; 7-10 Tbsp Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 125 g Flour; 2 TEASPOONS Baking Powder; 6 TABLESPOONS Milk; 20 g flaked almonds; 10 sheets Gelatine; 250 g Whipped cream; 1 package Vanillin sugar; 250 g Low-fat curd; 6 TABLESPOONS Lemon juice; 250 g frozen mixed berries; 7-10 Tbsp lemon slices, lemon balm leaves and icing sugar; 7-10 Tbsp Grease; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

3 Eggs (size M)
100 g soft butter or margarine
400 g Sugar
7-10 Tbsp Salt
7-10 Tbsp grated rind of 1 untreated lemon
125 g Flour
2 TEASPOONS Baking Powder
6 TABLESPOONS Milk
20 g flaked almonds
10 sheets Gelatine
250 g Whipped cream
1 package Vanillin sugar
250 g Low-fat curd
6 TABLESPOONS Lemon juice
250 g frozen mixed berries
7-10 Tbsp lemon slices, lemon balm leaves and icing sugar
7-10 Tbsp Grease
baking paper

Directions

1
Separate eggs. Cream fat, 100 g sugar, 1 pinch of salt and lemon peel. Stir in the egg yolks one by one. Mix flour and baking powder and stir in alternately with the milk. Grease a springform pan (26 cm Ø). Spread the dough into the form. Beat the egg white and 1 pinch of salt until stiff.
2
While continuing to beat, pour in 200 g sugar. Keep beating until the sugar is completely dissolved. Fill 1 tablespoon of meringue mixture into a piping bag with star-shaped spout. Spread the rest of the meringue on the cake and sprinkle with almond flakes. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes. Cover the last 10 minutes if necessary. Spray small meringue tuffs on baking paper, decorate with a few flaked almonds if necessary. Remove the cake and let it cool down. Place the meringue tuffs on the baking paper on the rack in the switched off warm oven and let them dry until the cake is ready. Cut the cake in half horizontally. Soak the gelatine in cold water, squeeze out and dissolve. Whip the cream until stiff, allowing vanilla sugar to trickle in. Mix quark, 100 g sugar and lemon juice well. Fold in the cream.
3
Place the meringue tuffs on the baking paper on the rack in the switched off warm oven and let them dry until the cake is ready. Cut the cake in half horizontally. Soak the gelatine in cold water, squeeze out and dissolve. Whip the cream until stiff, allowing vanilla sugar to trickle in. Mix quark, 100 g sugar and lemon juice well. Fold in the cream. Stir 2 tablespoons of cream quark into the gelatine, then stir into the remaining cream quark. Fold in frozen fruit. Place a cake ring around the lower cake base. Spread the fruit quark on top and smooth it down. Place the upper cake base on top and press down slightly. Put the cake in a cool place for 3-4 hours. Just before serving, decorate with meringue tuffs, lemon slices and lemon balm leaves. Dust with icing sugar
4
Fold in frozen fruit. Place a cake ring around the lower cake base. Spread the fruit quark on top and smooth it down. Place the upper cake base on top and press down slightly. Put the cake in a cool place for 3-4 hours. Just before serving, decorate with meringue tuffs, lemon slices and lemon balm leaves. Dust with icing sugar
5
waiting time approx. 4 hours