Prosecco fruit tart

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Separate the eggs for the sponge cake. Beat the egg whites until stiff, adding 50 g sugar and salt. Stir in egg yolk. Mix flour, starch and baking powder and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Smooth the mixture in it. Bake in the preheated oven (electric cooker: 175°C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Let it cool down. Remove the base from the baking tin and put the edge of the springform pan back on the base. Stir the jelly until smooth and spread on the base.

2. 2

   Soak the gelatine. Drain the mango. Finely mash the fruits. Mix the puree with 100 g sugar, lemon juice and mascarpone. Stir in Prosecco. Squeeze the gelatine, dissolve. Mix with 3 tablespoons of the cream, then stir into the remaining cream. Whip 125 g cream until stiff. When the cream starts to gel, fold in the cream. Spread 1/3 of the cream on the base and smooth it down. Place in a cool place, leave the rest of the cream to stand at room temperature. Drain the cherries, collecting the juice. Mix red fruit jelly powder with 80 g sugar and stir with 6 tablespoons of cherry juice until smooth. Bring the rest of the cherry juice to the boil, remove from the heat and stir in the mixed powder. Heat up again and simmer for 1 minute while stirring. Fold in the cherries and allow to cool. Spread the cooled cherries on the cream, add the rest of the cream and smooth it down. Put in a cool place for at least 2 hours. Roast the flaked almonds in a pan without fat until golden brown.

3. 3

   Spread 1/3 of the cream on the base and smooth it down. Place in a cool place, leave the rest of the cream to stand at room temperature. Drain the cherries, collecting the juice. Mix red fruit jelly powder with 80 g sugar and stir with 6 tablespoons of cherry juice until smooth. Bring the rest of the cherry juice to the boil, remove from the heat and stir in the mixed powder. Heat up again and simmer for 1 minute while stirring. Fold in the cherries and allow to cool. Spread the cooled cherries on the cream, add the rest of the cream and smooth it down. Put in a cool place for at least 2 hours. Roast the flaked almonds in a pan without fat until golden brown. Leave to cool. Peel the mango and cut it into slices from the stone. Put some slices aside, dice the rest. Cut the cake from the edge. Sprinkle the edge with about 70 g almond flakes. Whip 125 g cream until stiff, fill into a piping bag with a medium perforated spout. Decorate the cake with it. Decorate cake with mango wedges and cubes. Sprinkle the surface with the remaining almond flakes

4. 4

   Leave to cool. Peel the mango and cut it into slices from the stone. Put some slices aside, dice the rest. Cut the cake from the edge. Sprinkle the edge with about 70 g almond flakes. Whip 125 g cream until stiff, fill into a piping bag with a medium perforated spout. Decorate the cake with it. Decorate cake with mango wedges and cubes. Sprinkle the surface with the remaining almond flakes

5. 5

   waiting time approx. 3 hours

Nutrition Facts

KCAL
410 kcal

CARBS
45 g

FATS
20 g

PROTEINS
6 g