Raspberry-kiwi tart "Picasso"

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Defrost the raspberries. Grind the pistachios finely in a universal chopper. Knead 150 g flour, 25 g ground pistachios, butter, icing sugar, 1 packet vanilla sugar and 1 egg to a smooth shortcrust pastry. Wrap in cling film and chill for about 30 minutes

2. 2

   Separate two eggs. Beat egg whites and 2 tablespoons of water until stiff. Sprinkle 100 g sugar, 1 packet of vanilla sugar and salt. Continue beating until the sugar has dissolved. Stir in the egg yolks. Mix 75 g flour and starch, sieve onto the egg yolks and fold in carefully. Line a springform pan (26 cm Ø) with baking paper and fill in the sponge mixture

3. 3

   Bake the sponge cake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes. Take out, let cool down a little. Remove the sponge cake base from the tin, remove baking paper. Let the cake base cool down

4. 4

   Clean and grease the mould. Roll out the short pastry into a circle (26 cm Ø) on a lightly floured work surface. Line the bottom with it. Prick several times with a fork. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 12-15 minutes. Take out and let cool down

5. 5

   Soak gelatine in cold water. Mix raspberries, yoghurt, 50 g sugar and a dash of lemon juice. Squeeze the gelatine, dissolve over low heat, stir in approx. 3 tbsp. yoghurt mass, then stir into the remaining mass. Chill for about 15 minutes until the cream starts to gel

6. 6

   Cut the sponge cake base in half horizontally. Spread the shortcrust pastry with jam and place a sponge cake base on top, press down lightly. Close the springform pan rim or cake ring around the base. Whip 300 g cream with the whisk of the hand mixer until stiff. Stir the yoghurt mixture again, then fold in the cream. Spread the cream on the sponge cake, place the second sponge cake on top and press down gently. Put the cake in a cool place for about 1 hour

7. 7

   Place the cake glaze in a pot and mix each with one type of smoothie using a whisk. Bring both cake glazes to the boil while stirring. Spread the icing on the cake quickly, while pouring a yellow circle in the middle. Pour the rest of the glaze in rings around the cake. Make a pattern with a wooden skewer and chill for about 2 hours.

8. 8

   Remove the cake from the ring. Whip 125 g cream until stiff and spread it on the cake's edge. Decorate the edge with the remaining ground pistachios

9. 9

   Waiting time approx. 5 hours

Nutrition Facts

KCAL
400 kcal

CARBS
48 g

FATS
20 g

PROTEINS
8 g