Prosecco cherry tart

Name: Prosecco cherry tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 3 Eggs (size M); 75 g Sugar; 50 g Flour; 25 g Cornstarch; 1 TEASPOON Baking Powder; 1 TABLESPOON redcurrant jelly; baking paper; 9 sheets white gelatine; 1 can(s) (425 ml) Mango; 200 g Mascarpone; 175 g Sugar; 3 TABLESPOONS Lemon juice; 200 ml Prosecco; 125 g Whipped cream; 1 package Vanillin sugar; 1 glass Sour cherries (680 net; 370 units); 1 package Red fruit jelly raspberry taste; 1-2 TABLESPOONS red jelly; 1-2 TABLESPOONS yellow jelly; 100 g small meringue

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

3 Eggs (size M)
75 g Sugar
50 g Flour
25 g Cornstarch
1 TEASPOON Baking Powder
1 TABLESPOON redcurrant jelly
baking paper
9 sheets white gelatine
1 can(s) (425 ml) Mango
200 g Mascarpone
175 g Sugar
3 TABLESPOONS Lemon juice
200 ml Prosecco
125 g Whipped cream
1 package Vanillin sugar
1 glass Sour cherries (680 net; 370 units)
1 package Red fruit jelly raspberry taste
1-2 TABLESPOONS red jelly
1-2 TABLESPOONS yellow jelly
100 g small meringue

Directions

1
Separate eggs for the floor. Beat egg whites until stiff. Sprinkle in sugar. Stir in egg yolk. Mix flour, cornstarch and baking powder, fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down.
2
Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 20-25 minutes. Then let it cool down a little, remove from the mould and let it cool down completely. Warm the jelly and spread on the base. For the cream, soak gelatine in cold water. Drain the mango and puree. Mix mascarpone, 100 g sugar, lemon juice and mango puree. Refine with Prosecco. Squeeze the gelatine, dissolve lukewarm and stir into the cream. (Do not refrigerate, otherwise it will set too quickly.) Whip cream and vanillin sugar until stiff. When the cream slowly becomes firm, fold in the cream. In the meantime drain the cherries. Stir the red fruit jelly powder, remaining sugar and 4 tablespoons of cherry juice until smooth. Bring the rest of the juice to the boil, remove from the heat and stir in the mixed powder. Bring to the boil again briefly while stirring, fold in the cherries and allow to cool slightly. Cover the cake base with the edge of the springform pan.
3
When the cream slowly becomes firm, fold in the cream. In the meantime drain the cherries. Stir the red fruit jelly powder, remaining sugar and 4 tablespoons of cherry juice until smooth. Bring the rest of the juice to the boil, remove from the heat and stir in the mixed powder. Bring to the boil again briefly while stirring, fold in the cherries and allow to cool slightly. Cover the cake base with the edge of the springform pan. Pour in a little cream, spread a few tablespoons of stewed cherries on top. Spread cream, cherries and the rest of the cream again. Chill for about 2 hours. To decorate, heat jellies separately. Drizzle a few meringue spots over them. Crumble the remaining meringue. Decorate the cake with it. Makes about 12 pieces
4
Spread cream, cherries and the rest of the cream again. Chill for about 2 hours. To decorate, heat jellies separately. Drizzle a few meringue spots over them. Crumble the remaining meringue. Decorate the cake with it. Makes about 12 pieces