Rhubarb-raspberry tart

Name: Rhubarb-raspberry tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 3 Eggs (size M); 300 g Sugar; 2 packages Vanillin sugar; 75 g Flour; 25 g Cornstarch; 2 TEASPOONS Baking Powder; 150 g frozen raspberries; 500 g Rhubarb; 1 package Raspberry-flavoured red fruit jelly powder; 500 g Mascarpone; 500 g Low-fat curd; 1 package Bourbon vanilla sugar; 1 leaf white gelatine; 30 g Pistachio kernels; 400 g Whipped cream; 7-10 Tbsp Raspberries and lemon balm; baking paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

3 Eggs (size M)
300 g Sugar
2 packages Vanillin sugar
75 g Flour
25 g Cornstarch
2 TEASPOONS Baking Powder
150 g frozen raspberries
500 g Rhubarb
1 package Raspberry-flavoured red fruit jelly powder
500 g Mascarpone
500 g Low-fat curd
1 package Bourbon vanilla sugar
1 leaf white gelatine
30 g Pistachio kernels
400 g Whipped cream
7-10 Tbsp Raspberries and lemon balm
baking paper

Directions

1
Separate eggs. Beat egg whites and 3 tablespoons of water until stiff. Sprinkle 100 g sugar and 1 packet of vanilla sugar. Continue beating until the sugar has dissolved. Add egg yolks and stir in. Mix flour, starch and baking powder, sieve onto the mixture in portions and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes.
2
Let the raspberries thaw at room temperature. Remove the cake from the oven, place on a grid, remove from the edge of the springform pan and allow to cool in the pan. Remove from the mould and cut through 1 x horizontally. Place a cake ring around the bottom base. Clean, wash and cut the rhubarb into pieces. Boil 75 ml water and 50 g sugar in a closed pot, add rhubarb and simmer covered for 4-5 minutes. After about 1 minute of cooking time, carefully lift out about 15 pieces of rhubarb for decoration and let them drip off on kitchen paper. Stir red fruit jelly powder, 75 g sugar and 6 tablespoons of water until smooth. Stir into the boiling rhubarb and bring to the boil briefly. Allow to cool slightly and spread evenly on the bottom cake base. Let it cool down. Stir mascarpone, quark, vanilla sugar and 75 g sugar until smooth. Soak the gelatine in cold water. Puree the raspberries. Squeeze the gelatine, melt at low heat. Remove from the heat and stir in the pureed raspberries drop by drop. Spread the mascarpone cream evenly on the groats.
3
Allow to cool slightly and spread evenly on the bottom cake base. Let it cool down. Stir mascarpone, quark, vanilla sugar and 75 g sugar until smooth. Soak the gelatine in cold water. Puree the raspberries. Squeeze the gelatine, melt at low heat. Remove from the heat and stir in the pureed raspberries drop by drop. Spread the mascarpone cream evenly on the groats. Add the raspberries and pull through with a fork (marble). 2. place the cake base on top. Chill the cake for about 1 hour. Grind the pistachios finely. Whip the cream until stiff, while pouring in 1 sachet of vanillin sugar. Remove the cake from the cake ring. Spread the cream all around the cake. Decorate the edge with pistachios. Decorate the top of the cake with raspberries, rhubarb and lemon balm
4
Add the raspberries and pull through with a fork (marble). 2. place the cake base on top. Chill the cake for about 1 hour. Grind the pistachios finely. Whip the cream until stiff, while pouring in 1 sachet of vanillin sugar. Remove the cake from the cake ring. Spread the cream all around the cake. Decorate the edge with pistachios. Decorate the top of the cake with raspberries, rhubarb and lemon balm
5
3 1/2 hours waiting time