Peach-raspberry tart

Ingredients

Directions

1. 1

   Melt the butter in a saucepan at low heat. Put cornflakes in a freezer bag and crumble finely. Mix crumbs with liquid butter. Line the bottom of a springform pan (26 cm Ø) with baking paper. Spread the cornflakes mixture on top, press to a smooth base and chill. Soak gelatine in cold water.

2. 2

   Bring 4 tablespoons of the lemon juice to the boil with sugar. Squeeze 12 sheets of gelatine and dissolve in it. Stir in some buttermilk. Stir the lemon-gelatine mixture into the remaining buttermilk. Chill the buttermilk mixture for about 20 minutes. Meanwhile drain the peaches. Finely puree half of the fruits. Stir in 2 tablespoons of lemon juice. Cut the remaining peaches into slices. Squeeze 3 sheets of gelatine, dissolve and stir into the peach puree drop by drop. Whip cream until stiff and chill. As soon as the buttermilk begins to gel, fold in the cream.

3. 3

   Finely puree half of the fruits. Stir in 2 tablespoons of lemon juice. Cut the remaining peaches into slices. Squeeze 3 sheets of gelatine, dissolve and stir into the peach puree drop by drop. Whip cream until stiff and chill. As soon as the buttermilk begins to gel, fold in the cream. Pour the cream alternately with raspberries, peach puree and peaches onto the base. Place the cake in a cool place for 3-4 hours

4. 4

   waiting time approx. 4 hours