Raspberry and peach tart

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 1 tablespoon of ice water with the whisks of the hand mixer until stiff. Add sugar and 1 sachet of vanilla sugar. Add egg yolk and stir in.

2. 2

   Mix flour, 25 g starch and baking powder, sieve onto the egg mixture and carefully fold in. Pour the dough into a greased, flour-spread fruit cake tin (28 cm Ø), smooth it down and bake in a preheated oven (electric cooker: 175 °C / gas: level 3) for 20-25 minutes.

3. 3

   Take the base out of the oven, let it cool down a little and turn out of the mould. Drain the peaches on a sieve, collect the juice and cut the peaches into pieces. Stir 5 tablespoons peach juice, sauce powder, remaining starch and remaining vanilla sugar until smooth.

4. 4

   Bring the remaining peach juice and lemon juice to the boil, stir in the smooth-stirred sauce powder and bring to the boil again. Fold in the peach pieces, spread evenly on the fruitcake base and allow to cool.

5. 5

   Meanwhile roast the grated coconut in a dry pan until golden brown. Sort the raspberries. Sprinkle the edge of the cake with the grated coconut and spread the raspberries over the cake. Decorate the cake with lemon balm and serve with a dash of whipped sour cream.

6. 6

   Results in about 12 pieces.

Nutrition Facts

KCAL
140 kcal

CARBS
22 g

FATS
2 g

PROTEINS
2 g