Refreshing raspberry soured milk tart

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
4 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 125 g Butter or margarine
  • 175 g Sugar
  • 2 packages Vanillin sugar
  • 1 pinch Salt
  • 200 g Flour
  • 50 g crushed almonds
  • 1 TEASPOON Baking Powder
  • 3 Eggs (size M)
  • 100 ml Buttermilk
  • 2 TABLESPOONS Orange juice
  • 12 sheets white gelatine
  • 500 g Soured milk
  • 500 g Whole milk yoghurt
  • 2 TABLESPOONS Lemon juice
  • 375 g Whipped cream
  • 250 g frozen raspberries
  • 1 heaped tablespoon raspberry jelly
  • 7-10 Tbsp Sweets to decorate
  • baking paper

Directions

  1. 1

    Beat the fat, 100 g sugar, 1 packet of vanillin sugar and salt with the whisk of the hand mixer until foamy. Mix flour, almonds and baking powder. Gradually stir in 1 tablespoon of flour and eggs.

  2. 2

    Stir in flour mixture and buttermilk. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 20-25 minutes.

  3. 3

    Remove the base from the oven, place on a grid, prick several times with a fork and soak with orange juice. Let it cool down, remove from the pan and remove the baking paper. Place the base on a cake plate and close the cake ring around it.

  4. 4

    Soak gelatine in cold water. Mix the soured milk, yoghurt, remaining sugar and vanillin sugar and lemon juice. Whip 1/3 of the cream until stiff. Squeeze the gelatine and dissolve in a small pot.

  5. 5

    First very carefully stir approx. 8 tablespoons of yoghurt into the dissolved gelatine. Then stir into the remaining yoghurt drop by drop. Fold in the whipped cream. Spread the raspberries on the cake base and pour the yoghurt mixture over them.

  6. 6

    Refrigerate for about 5 hours. Melt the jelly in a small pot and let it cool down again a little. In the meantime, carefully remove the cake ring from the edge with a sharp knife. Pour the jelly into a small freezer bag and cut off a corner with sharp scissors.

  7. 7

    Spray jelly over the cake. Whip the rest of the cream until stiff, fill into a piping bag with star-shaped spout and decorate the cake with tuffs. Serve decorated with sweets as desired.

Nutrition Facts

KCAL
420 kcal
CARBS
37 g
FATS
26 g
PROTEINS
11 g