Raspberry Wing Tart

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate the eggs for the sponge cake. Beat the egg white and 2 tablespoons of water until stiff. Add sugar and vanilla sugar. Beat in the egg yolks one after the other. Mix flour, starch and baking powder, sieve onto the egg foam and fold in loosely.

2. 2

   Pour the mixture into a springform pan (26 cm Ø) lined with baking paper only at the bottom and smooth it down. Bake in a preheated oven (electric: 175 °C / gas: level 2) for 25-30 minutes. Let cool off.

3. 3

   Defrost the raspberries. Mix quark, mascarpone, sugar, vanillin sugar and lemon peel. Whip the cream and 1 sachet of cream firming agent until stiff. Fold into the quark cream. Slice the sponge horizontally so that the top is slightly thinner than the bottom.

4. 4

   Place a springform pan rim or cake ring around the base. Sprinkle half of the remaining cream puff on the cake base and spread half of the raspberries on top. Sprinkle with the rest of the cream firming agent.

5. 5

   Remove a few tablespoons of the cream, place in a piping bag with star-shaped spout and refrigerate. Spread the rest of the cream on the raspberries and smooth it down. Spread the rest of the raspberries on the cream and press down gently.

6. 6

   Put the cake in a cool place. Cut the upper cake layer into 12 equal pieces. Cut out a cardboard egg as a template and place each on a piece. Dust with icing sugar and remove carefully. Remove the cake from the cake ring and spray 12 tuffs of the remaining cream onto the cake.

7. 7

   Place one wing diagonally on each tuff. Results in about 12 pieces.

Nutrition Facts

KCAL
310 kcal

CARBS
30 g

FATS
17 g

PROTEINS
9 g