Raspberry Buttermilk Tart

Ingredients

Directions

1. 1

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites until stiff, while trickling in 150 g 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/ convection oven: 150 °C/gas: level 2) for about 30 minutes. Cooling down

2. 2

   Berries selected. Wash if necessary, dab dry. Puree 150 g berries, pass through a sieve. Stir in 1 packet of vanillin sugar. Soak 8 sheets of gelatine in cold water. Mix buttermilk, 100 g sugar, 1 sachet vanillin sugar, lemon peel and lemon juice. Measure out 1/4 l, chill. Mix the rest of buttermilk and puree. Squeeze the gelatine, dissolve over a mild heat. Stir in 2 tablespoons berry buttermilk, then stir into the rest of the berry buttermilk. Chill until it begins to gel

3. 3

   Whip 300 g cream until stiff. Fold into the berry-buttermilk mixture. Cut the sponge cake 2 x horizontally. Place the cake ring around the bottom cake base. Spread half the berry cream on top. Place 100 g berries on top. Press the 2nd cake base on top. Spread the rest of the cream on it and place 100 g berries on top. 3. press the base on top. Chill for about 20 minutes.

4. 4

   Soak 4 gelatine leaves. Squeeze out, dissolve. Stir in 2 tablespoons of remaining buttermilk, then stir into the rest of the buttermilk. Chill until it begins to gel. Whip 100 g cream until stiff. Fold into the buttermilk. Spread on the 3rd base. Spread the rest of the berries on top, press a little into the cream. Chill for about 4 hours.

5. 5

   Dust the raspberry and butter milk cake with icing sugar and decorate with melissa