Raspberry and peach tart

Name: Raspberry and peach tart
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 7-10 Tbsp fat (mould), 500 g frozen raspberries; 4 eggs , 1 pinch of salt (Gr. M); 100 g (20 g each) + 3 go. tablespoon sugar; 3 packages Vanillin sugar; 100 g flour, 50 g cornstarch; 1 slightly heaped Tsp baking powder; 8 sheets white gelatine; 1 can(s) (850 ml) Peaches; 400 g + 300 g whipped cream; 4-5 Tbsp chopped almonds; 1 package Cream stabiliser; 7-10 Tbsp Pistachio kernels and icing sugar

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

7-10 Tbsp fat (mould), 500 g frozen raspberries
4 eggs , 1 pinch of salt (Gr. M)
100 g (20 g each) + 3 go. tablespoon sugar
3 packages Vanillin sugar
100 g flour, 50 g cornstarch
1 slightly heaped Tsp baking powder
8 sheets white gelatine
1 can(s) (850 ml) Peaches
400 g + 300 g whipped cream
4-5 Tbsp chopped almonds
1 package Cream stabiliser
7-10 Tbsp Pistachio kernels and icing sugar

Directions

1
Grease the bottom of the springform pan (26 cm Ø). Defrost berries. Separate eggs. Beat the egg whites, 4 tbsp. cold water and salt until stiff, adding 100 g sugar and 1 vanillin sugar. Beat in the egg yolks one by one. Sift flour, starch and baking powder into the mixture and fold in. Brush into the mould. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 30 minutes. Let them cool down
2
Soak 2 x 4 gelatine sheets separately in cold water. Drain the peaches. Puree with 1 vanillin sugar. Puree the berries with 2 tbsp. sugar and 1 vanillin sugar, pass through a sieve
3
Divide the base 2x horizontally. Place cake ring around 1st base. Squeeze out 4 sheets of gelatine, dissolve at low heat. Stir in 3 tbsp. peach puree, then stir into the rest of the peach puree. Squeeze 4 leaves of gelatine and dissolve. Stir in 3 tbsp. berry puree, then stir into the rest of the berry puree. Set 3 tbsp. of puree aside. Whip 400 g cream until stiff. Fold half each into the purée. Spread the berry puree on the 1st base. Place 2nd base on top. Spread peach cream on top. Lay the base on top. Chill for about 5 hours.
4
Roast the almonds without fat, let them cool down. Whip 300 g of cream until stiff, pour in the cream firmer and 1 tablespoon of sugar. Spread the cake with 2/3 cream. Spray "eggs" onto the cake with the remaining cream. Warm up the rest of the purées slightly. Fill the eggs with it. Chill for about 1 hour. Decorate with almonds etc.