Raspberry and peach tart

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
3 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 500 g frozen raspberries
  • 160 g Sugar
  • 3 packages Vanillin sugar
  • 4 Eggs (size M)
  • 1 pinch Salt
  • 100 g Flour
  • 50 g Cornstarch
  • 1 easy go. Tsp baking powder
  • 8 sheets Gelatine
  • 1 can(s) (850 ml; separation weight: 500 g) Peaches
  • 700 g Whipped cream
  • 40 g chopped almonds
  • 1 package Cream stabiliser
  • 10 Pistachio kernels to decorate
  • baking paper

Directions

  1. 1

    Sprinkle raspberries with 40 g sugar and 1 packet of vanilla sugar and defrost at room temperature. Separate the eggs. Beat the egg whites, salt and 4 tablespoons of cold water with the whisks of the hand mixer until stiff. Sprinkle 100 g sugar and 1 packet of vanilla sugar. Stir in the egg yolks one by one. Mix flour, starch and baking powder, sieve onto the egg cream and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Put the sponge mixture into the form and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 30 minutes. Let them cool down.

  2. 2

    Soak gelatine in cold water. Drain the peaches. Puree the peaches and 1 packet of vanilla sugar. Puree the raspberries as well and pass through a sieve. Remove the sponge cake base from the mould. Cut the base twice horizontally. Place the edge of the cake around the bottom cake base. Squeeze 4 sheets of gelatine well, melt and stir into the peach puree. Squeeze 4 sheets of gelatine, melt and stir into the raspberry puree. Set 150 ml of each fruit puree aside. Whip 400 g whipped cream until stiff, halve the cream and fold one half into the fruit puree. Spread the raspberry cream on the bottom cake layer and smooth it down. Place the second base on top. Pour peach cream on top and smooth it down. Cover with the third base. Chill for about 3 hours. Roast the almonds in a pan without fat until golden brown. Let them cool down. Remove the cake from the tin.

  3. 3

    Set 150 ml of each fruit puree aside. Whip 400 g whipped cream until stiff, halve the cream and fold one half into the fruit puree. Spread the raspberry cream on the bottom cake layer and smooth it down. Place the second base on top. Pour peach cream on top and smooth it down. Cover with the third base. Chill for about 3 hours. Roast the almonds in a pan without fat until golden brown. Let them cool down. Remove the cake from the tin. Mix cream firmer with 20 g sugar. Whip 300 g of whipped cream until stiff, allow the cream thickener to trickle in. Spread the cake with 2/3 of the cream. Pour the rest of the cream into a piping bag with a medium star-shaped spout and squirt eggs onto the surface of the cake. Heat the two fruit purees set aside separately. Fill carefully into the egg wells with a teaspoon. Sprinkle almonds over the edge and surface of the cake. Decorate cream eggs with pistachios. Chill for about 30 minutes until the puree has set again

  4. 4

    Mix cream firmer with 20 g sugar. Whip 300 g of whipped cream until stiff, allow the cream thickener to trickle in. Spread the cake with 2/3 of the cream. Pour the rest of the cream into a piping bag with a medium star-shaped spout and squirt eggs onto the surface of the cake. Heat the two fruit purees set aside separately. Fill carefully into the egg wells with a teaspoon. Sprinkle almonds over the edge and surface of the cake. Decorate cream eggs with pistachios. Chill for about 30 minutes until the puree has set again

  5. 5

    Waiting time approx. 5 hours

Nutrition Facts

KCAL
390 kcal
CARBS
39 g
FATS
23 g
PROTEINS
8 g