Ricotta Raspberry Tart

Name: Ricotta Raspberry Tart
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 150 g frozen raspberries; 2 Eggs (size M); 50 g Sugar; 1 pinch Salt; 30 g Flour; 30 g Cornstarch; 1/2 coated Tsp Baking Powder; 50 g Icing sugar; 1 package Vanillin sugar; 250 g Ricotta cheese; 150 g Whipped cream; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

150 g frozen raspberries
2 Eggs (size M)
50 g Sugar
1 pinch Salt
30 g Flour
30 g Cornstarch
1/2 coated Tsp Baking Powder
50 g Icing sugar
1 package Vanillin sugar
250 g Ricotta cheese
150 g Whipped cream
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Defrost the raspberries. Separate eggs. Beat egg whites and 2 tbsp. water until stiff. Add sugar and salt. Keep beating until the sugar is dissolved. Stir in egg yolks. Mix flour, starch and baking powder, sieve onto the egg foam and fold in carefully. Grease a springform pan (18 cm Ø) and pour in the sponge mixture
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Let the finished sponge cake cool in the mould for approx. 15 minutes, remove from the mould and allow to cool completely
3
Puree raspberries, except 5 pieces for decoration, 20 g icing sugar and vanillin sugar. Set aside approx. 3 tablespoons of puree. Stir ricotta and 30 g icing sugar until smooth, whip cream until stiff and fold into the ricotta cream
4
Cut the sponge cake base 2x horizontally. Spread 1/3 of the cream on the lower cake base and pour half of the puree over it. Carefully place the middle cake base on top, spread another 1/3 of the cream and the other half of the puree on top. Carefully place the top cake layer on top, spread the rest of the cream loosely, leaving a small rim free. Decorate with 3 tbsp. raspberry puree and the remaining raspberries. Chill for about 30 minutes, then dust with icing sugar.
5
waiting time approx. 2 hours