Raspberry Tartlets

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 1 tablespoon of water until stiff, add 75 g sugar while stirring. Then stir in egg yolk and lemon peel. Mix flour and baking powder, sieve onto the egg foam mixture and fold in loosely. Spread the mixture into 5 greased tartlet cups (approx. 10 cm Ø) sprinkled with breadcrumbs and smooth them down. Bake in the preheated oven (electric cooker: 175°C/ gas: level 2) for approx. 15 minutes.

2. 2

   Turn the cakelets onto a cake rack and let them cool down. For the cream, soak gelatine in cold water. Select the raspberries, wash if necessary and drain well. Mix the sour cream, advocaat, remaining sugar and bourbon vanilla sugar. Squeeze the gelatine, dissolve it and mix with 1-2 tablespoons of cream. Stir into the rest of the cream and spread into the cakelets. Add raspberries to the cream and chill for 20-30 minutes. Dissolve the jelly in a pot while stirring. Let it cool down again a bit and pour over the raspberries with a tablespoon. Refrigerate again for about 10 minutes. Dust with icing sugar just before serving.

3. 3

   Stir into the rest of the cream and spread into the cakelets. Add raspberries to the cream and chill for 20-30 minutes. Dissolve the jelly in a pot while stirring. Let it cool down again a bit and pour over the raspberries with a tablespoon. Refrigerate again for about 10 minutes. Dust with icing sugar just before serving. Arrange on a plate decorated with lemon balm and raspberries as desired. Makes 5 pieces

Nutrition Facts

KCAL
320 kcal

CARBS
46 g

FATS
9 g

PROTEINS
7 g