Raspberry and Speculoos Tart

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Defrost raspberries at room temperature. Separate eggs. Beat the egg whites and 3 tablespoons of cold water with the whisks of the hand mixer until stiff. Add 75 g sugar, salt and 1 sachet of vanilla sugar. Stir in the egg yolks one at a time. Mix flour, starch and baking powder, sieve portions onto the egg mixture and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture, smooth it down.

2. 2

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: unsuitable/ gas: level 2) for approx. 25 minutes. Remove the base from the oven. Place on a grid, remove from the edge with a knife and allow to cool in the mould. Meanwhile puree raspberries, 25 g sugar and lemon juice. Soak the gelatine in cold water, squeeze it out and melt it at low heat. Stir in 3 tablespoons of puree, then stir into the remaining puree. Chill for 5-10 minutes until it begins to gel. Remove the base from the springform pan, cut through 1x horizontally. Place the bottom cake layer on a cake plate. Close a cake ring tightly around it. Spread the puree evenly on the cake base and chill for about 1 hour. In the meantime, chop the chocolate coating coarsely and melt in a warm water bath. Then spread it thinly on a marble board. Put in a cool place. Break the speculoos finely. Mix mascarpone, quark, 1/2 teaspoon cinnamon, 100 g sugar and 1 packet vanilla sugar with the whisk of the hand mixer.

3. 3

   Place the bottom cake layer on a cake plate. Close a cake ring tightly around it. Spread the puree evenly on the cake base and chill for about 1 hour. In the meantime, chop the chocolate coating coarsely and melt in a warm water bath. Then spread it thinly on a marble board. Put in a cool place. Break the speculoos finely. Mix mascarpone, quark, 1/2 teaspoon cinnamon, 100 g sugar and 1 packet vanilla sugar with the whisk of the hand mixer. Fold in speculoos. Spread the cream on the raspberry mixture and place the cake lid on top. Refrigerate again for about 1 hour. Whip the cream until stiff, while pouring in 1 sachet of vanilla sugar. Remove the cake ring from the cake. Spread the cake with the cream and put it in a cool place. Form the chocolate coating into rolls with a spatula. Decorate the cake with the spatula and dust with icing sugar and cinnamon

4. 4

   Fold in speculoos. Spread the cream on the raspberry mixture and place the cake lid on top. Refrigerate again for about 1 hour. Whip the cream until stiff, while pouring in 1 sachet of vanilla sugar. Remove the cake ring from the cake. Spread the cake with the cream and put it in a cool place. Form the chocolate coating into rolls with a spatula. Decorate the cake with the spatula and dust with icing sugar and cinnamon

Nutrition Facts

KCAL
410 kcal

CARBS
34 g

FATS
25 g

PROTEINS
10 g